"The belly rules the mind."--Spanish Proverb

Pumpkin Roll Recipe

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

Contributor:  
Contributor:  
Mary Mann
Added: Thursday, October 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 c. sugar
2/3 c. solid pack pumpkin
1 T. lemon juice
3/4 c. flour
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. walnuts or pecans, chopped finely (optional)
Powdered sugar

Cream Cheese Filling:
1 c. powdered sugar
8 oz. cream cheese
4 T. butter, melted
2 tsp. vanilla

Directions:
Directions:
Beat eggs on high speed for 5 minutes; add sugar. Stir in pumpkin and lemon juice. Combine dry ingredients and then fold into pumpkin mixture.

Grease a jelly roll pan, then add wax paper and grease again. Spread mixture and then cover with chopped nuts, if desired.

Bake at 375 F. for 15 minutes or until done. Turn pan over on a clean dish towel that has been "floured" with powdered sugar; roll up and cool, removing wax paper as you go. When cool, unroll and spread with filling; re-roll and sprinkle with powdered sugar. Refrigerate.

Filling: Combine all filling ingredients and mix until creamy.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is a great item to serve for the holidays or on a crisp Fall evening.

 

 

 

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