"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pumpkin Cream Cheese Roll Recipe

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This recipe for Pumpkin Cream Cheese Roll, by , is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tami Tew
Added: Thursday, August 10, 2006


3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. nutmeg
1/2 tsp. salt
3 eggs, slightly beaten
1 c. sugar
2/3 c. canned pumpkin
1 c. chopped walnuts (optional)

Cream Cheese Filling:
8 oz. cream cheese, softened
1 c. powdered sugar
6 T. butter
1 tsp. vanilla

Filling: Beat together until smooth.

Sift flour, baking powder, cinnamon, pie spice, nutmeg,
and salt. Beat eggs and sugar in large bowl until thick
and fluffy. Beat in pumpkin. Stir in dry ingredients all at
once. Pour onto greased wax paper lined cookie
sheet. Spread evenly and sprinkle with nuts. Bake in
preheated 375 oven for 15 minutes or until center
springs back. Loosen cake around edges.
Invert onto a clean, damp towel sprinkled with powered
sugar. Peel off waxed paper. Trip 1/4 inch from all
sides. Roll up cake and towel together. Cool
completely, unroll, and spread with filling. Re-roll
without the towel. Refrigerate until ready to serve.




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