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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pumpkin Roll Recipe

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This recipe for Pumpkin Roll is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake

1 cup sugar
3/4 cup flour
3 eggs
1/2 tsp. cinnamon
1 tsp. baking soda
2/3 cup canned pumpkin


Filling

8 oz cream cheese
1 cup powdered sugar
1 tbsp. vanilla
3 tbsp. butter
crushed walnuts (if desired)
Directions:
Directions:
Mix all cake ingredients together to make batter. Line cookie sheet with wax paper. Rub butter over wax paper to grease it. Pour cake mixture on wax paper and spread out evenly. This will appear to be a small amount and thick, but will be enough.
Bake approximately 15 minutes in a 375º oven til done.
On clean dish towel, sprinkle powdered sugar and turn cake out on towel and peel off the wax paper. Roll cake up towel and all into a roll and let cool.
Cream together all filling ingredients and spread on cooled unrolled cake. Re-roll cake and filling without towel and wrap in foil and store in freezer until read to use. (It will not freeze very hard)
Sprinkle the roll with powdered sugar before serving.
Personal Notes:
Personal Notes:
This roll is easy and a crowd pleaser.

 

 

 

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