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Pumpkin Roll Recipe

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

Kelly Thompson
Added: Monday, October 26, 2009


3 eggs
2/3 C. Pumpkin
C. Flour
2 tsp. Cinnamon
tsp. Nutmeg
1 C. Sugar
1 tsp. Lemon Juice
1 tsp. Baking Powder
1 tsp. Ginger
tsp. Salt

1 C. Powdered Sugar
8 oz. Cream Cheese (softened)
4 Tlbs. Butter (softened)
tsp. Vanilla

1. Beat eggs on high for 5 minutes. Gradually mix in sugar. Stir in pumpkin & lemon juice. Mix dry ingredients together & add to pumpkin mixture. Beat until smooth.
2. Grease a jellyroll pan and line with wax paper (leave paper hanging over the sides for easy removal). Spread pumpkin mixture over paper evenly. Bake at 375 degrees for 15 minutes.
3. Remove from oven and turn onto a kitchen towel sprinkled with powdered sugar. Carefully remove wax paper and roll up in towel immediately. Let cool on counter for 20 minutes & then in the fridge for 2-3 hours.
4. Mix all fillings ingrdients with electric mixer until smooth.
5. Unroll pumpkin cake and remove towel. Frost and re-roll cake.
6. Wrap in Saran Wrap and chill 2-3 hours. Can make a day ahead!
7. Sprinkle with powdered sugar before slicing.

Number Of Servings:
Number Of Servings:
12 slices
Preparation Time:
Preparation Time:
30 minutes




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