"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pumpkin Roll Recipe

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

Contributor:  
Contributor:  
Cheryl Crawford-Stouffer
Added: Sunday, October 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
3 large eggs
1 cup granulated sugar
2/3 cup pure pumpkin
1 cup chopped walnuts (optional)
1 8 oz. pkg. cream cheese - room temp
1 cup powdered sugar, sifted
6 tbs butter - softened
1 tsp vanilla
Additional powdered sugar

Directions:
Directions:
Preheat oven to 375. Grease 15x10 jelly roll pan, line with wax paper. Grease and flour paper. Sprinkle a thin cotten kitchen towel generously 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 11-15 minutes or until top of cake springs back when touched. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. FILLING: Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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