"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pumpkin Roll Recipe

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

Heather/Brian Davis
Added: Sunday, December 3, 2006


powdered sugar
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 cup sugar
2/3 cup pumpkin

1 (8oz.) package cream cheese-softened
1 cup powdered sugar
6 tbsp. butter (softened)
1 tsp. vanilla extract

Preheat oven to 375.
Grease 15 x 10inch jelly roll pan. line with wax paper. grease and flour paper.
Lay flat a kitten towel and sprinkle with powdered sugar.

Combine: flour, baking soda, baking powder, 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.

Bake: 13-15 mins. untill top of cake springs back when touched. Immediatly loosen and flip cake onto prepared towel.
Peel off paper.
Roll up cake and towel together. starting at narrow end. Cool completely.
For Filling: Beat together all filling ingredients.
Unroll cake and spread filling evenly. Reroll acke without towel.
Wrap in plastic wrap and refrigerate at least 1 hour.

Sprinkle with powdered suger before slicing.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
You can double this recipe to make 2-but tripling does'nt work well.




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