"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Rolls: Pumpkin Roll Recipe

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This recipe for Rolls: Pumpkin Roll, by , is from The Trinity Family & Friends Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandy Storms (Hannah Rae Luepke's Great Aunt)
Added: Thursday, October 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
2/3 c. pumpkin (approximately a 15 oz. can)
1 c. sugar
1 t. salt
1 t. baking soda
1/2 t. cinnamon
3/4 c. flour

Filling:
8 oz. cream cheese (soft)
2 T. butter
1 c. powder sugar
1 1/2 t. vanilla

Directions:
Directions:
Combine first 7 ingredients; beat well with electric mixer. Using a large cookie sheet with 1/2 in sides (jelly roll pan), grease bottom and sides then line with wax paper making sure not to get too close to sides. Spread batter evenly onto pan. Bake 15 minutes at 375. Cake should be dry when tested w/ toothpick. When done let cool for 2-3 minutes then sprinkle with powder sugar, cover with a dish-towel; turn over and pull off wax paper. Roll up cake (long side) with the towel and refrigerate for 15 minutes to 1 hour. Sprinkle with powder sugar.

Filling:
Beat all ingredients until creamy. Unroll pumpkin roll and remove towel. Spread filling to edges; roll back up and refrigerate or freeze. (Note: freezing until the roll is very firm will make much neater slices when cutting). If frozen solid, let roll thaw out slight before cutting.

Personal Notes:
Personal Notes:
A great Thanksgiving treat!

 

 

 

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