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Pumpkin Spice Roll Recipe

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

Annette Palm - Basic Science
Added: Wednesday, October 7, 2009


3/4 c. plus 2 T. powdered sugar, divided
3/4 c. flour
1-1/2 tsp. pumpkin pie spice
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1 c. granulated sugar
3/4 c. canned pumpkin
1 c. chopped walnuts
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
1-1/2 c. whipped topping, thawed (1/2 of 8-oz. tub)

Preheat oven to 375F. Grease 15x10x1-inch baking pan. Line with wax paper; grease and flour wax paper. Sprinkle clean towel with 1/4 cup of the powdered sugar. Mix flour, spice, baking powder and salt; set aside. Beat eggs and sugar in large bowl with electric mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread evenly into prepared pan; sprinkle with walnuts. Bake 15 minutes or until top of cake springs back when touched. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel together. Cool completely on wire rack.

Beat cream cheese and 1/2 cup of the powdered sugar in medium bowl with electric mixer on medium speed until well blended. Add whipped topping; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate at least 1 hour or until ready to serve. Sprinkle with the remaining 2 T. powdered sugar just before serving.




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