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Pumpkin Roll Recipe

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

Lila Anderson
Added: Saturday, May 6, 2006


3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp lemon juice
1/2 tsp salt
3/4 cup flour
1 tsp baking powder
2 tsps ground cinnamon
1 tsp ginger
1/4 tsp ground nutmeg
6 oz cream cheese, softened
1 cup confectioners' sugar
1/4 cup butter, softened
1/2 tsp vanilla extract
cup nuts

Preheat oven to 375 degrees F .In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice. In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture. Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with nuts. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool. Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.




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