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Pumpkin Roll Recipe

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

Contributor:  
Contributor:  
Noelle & Steve Driver
Added: Wednesday, May 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 large eggs
1 cup sugar
2/3 cups canned pumpkin
3/4 cup flour
1 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon giner
1/2 teaspoon nutmeg
1/2 teaspoon salt

Directions:
Directions:
In a large bowl, combine eggs and sugar, beating well. Add pumpkin, mixing until blended. In a separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into a greased and waxed-paper lined 10 by 15 inch jelly-roll pan. Bake at 375 for 15 minutes. Remove from pan. Cool for 15 minutes. Place cake on clean tea towel. Cool 10 minutes longer. From 10 inch side, roll cake up in towel. Set aside. Meanwhile prepare filling......Filling:
Beat together 1 package (8 oz) soft cream cheese and 4 tablespoons butter or margarine. Stir in 1 cup powdered sugar and 1 teaspoon vanilla extract, blending until smooth. Unroll cake and place on plastic wrap. Evenly spread filling over cake. Roll up cake. Cover with plastic wrap. Place cake, seam side down and chill for atleast 2 hours. When serving, cut cake in even slices.

Preparation Time:
Preparation Time:
25 minutes

 

 

 

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