"Hunger is the best sauce in the world."--Cervantes

Pumpkin Roll Recipe

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This recipe for Pumpkin Roll, by , is from Reed's and Carroll's "Sharing Our Family Favorites", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Billie Belcher ,Foraker
Added: Sunday, October 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c. Sugar
3/4 c. Flour
1 teaspoon Baking Powder
1 teaspoon ground cinnamon
pinch of Salt
3 large eggs beaten
2/3 c. canned solid pack pumpkin
2 T. powdered sugar
1 8 oz cream cheese room temperature
1 c. confectioners' sugar
2 T. unsalted butter room temperature
1 teaspoon vanilla
1/2 c. finely chopped walnuts
Confectioners' sugar for top of roll

Directions:
Directions:
Preheat oven to 375 degrees. Butter 13x9x5/8 inch jelly roll pan. Line pan with wax paper. Mix first 5 ingredients in a large bowl. Mix in eggs and pumpkin. Pour batter into prepared pan, spread evenly. Bake until tester comes out clean (about 15 min). Lay kitchen towel on work surface and dust with 2 tablespoons of powered sugar. Cut around pan sides to loosen cake. Turn out cake onto sugared towel, wax paper side up. Fold one side of the towel over long side of the cake and roll up cake jelly roll style. Let cool.
Combine cream cheese, 1 cup confectioners' sugar, butter, and vanilla in medium bowl; beat until blended. Mix in walnuts.
Unroll cake; leave on towel. Peel off paper. Spread cream cheese filling evenly over cake. Using towel as an aid roll up cake and place seam side down on platter. Trim ends of cake. Dust cake with confectioners' sugar.

Number Of Servings:
Number Of Servings:
10-12

 

 

 

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