"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pumpkin Roll Recipe

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

Contributor:  
Contributor:  
Mary Deetz
Added: Saturday, November 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Cake Filling
Powdered sugar
3/4 c. 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 large eggs
1 c. sugar
2/3 c. pure pumpkin
1 c. chopped walnuts (optional)

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

Directions:
Directions:
Preheat oven to 375
Grease 15 x 10 inch jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton dish towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a 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 if desired.
Bake for 13-15 minute 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.

Filling:
Beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake, Wrap in plastic wrap and refridgerate at least one hour. Sprinkle with powdered sugar before serving if desired.

Personal Notes:
Personal Notes:
This freezes very well. It is very easy but it looks like you worked very hard at making it.

 

 

 

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