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Pumpkin Roll with Cream Cheese Icing Recipe

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This recipe for Pumpkin Roll with Cream Cheese Icing, by , is from The Johnson - Maze Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jan Hutchinson
Added: Thursday, October 26, 2006


1/4 C. powdered sugar ( to sprinkle on towel )
3/4 C. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 lg. eggs
1 C. granulated sugar
2/3 C. Pumpkin
1 C. Pecans/Wal-nuts
1 ( 8oz. ) pkg. cream cheese, softened
1 C. powered sugar, sifted
6 Tbsp. butter or margarine, softened
1 tsp. vanilla extract
1/4 C. powdered sugar ( optional )

1. PRE-HEAT oven to 375 F. Grease 15 x 10 inch jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan sprinkle with nuts.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4. BEAT cream cheese,powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least 1 hour. Sprinkle with powdered sugar before serving, if desired.




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