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Pumpkin Roll Recipe

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This recipe for Pumpkin Roll, by , is from This is MY Cookbook!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom
Added: Wednesday, July 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
Powdered sugar
3/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 lg. eggs
1 c. granulated sugar
2/3 c. Libby's 100% Pure Pumpkin
1 c. chopped walnuts (optional)

Filling:
1-8oz. pkg. cream cheese, softened
1 c. sifted powdered sugar
6 tbsp. butter, softened
1 tsp. vanilla extract
powdered sugar

Directions:
Directions:
Cake: Preheat oven to 375. Grease 15X10" jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin cotton kitchen towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Filling: Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
If double 2 1/2 c. cake batter will be needed for each prepared jelly roll pan. 1 3/4 c. filling for each roll. Bake time remains the same.

 

 

 

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