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Pumpkin Roll Recipe

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This recipe for Pumpkin Roll, by , is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Darlene Newton
Added: Sunday, January 21, 2007



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


8 oz cream cheese
1 cup powdered sugar
1 tbsp. vanilla
3 tbsp. butter
crushed walnuts (if desired)

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 375 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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