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Pumpkin Roll with Cream Cheese Filling Recipe

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This recipe for Pumpkin Roll with Cream Cheese Filling, by , is from The McGuffin Family Cookbook Project, 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!

Colleen McGuffin


3/4 C flour
1/2 t baking powder
1/2 t baking soda
1/2 t ground cinnamon
1/2 t cloves
1/4 t salt
3 lg eggs
1 C sugar
2/3 C canned pumpkin
1 C walnuts - chopped

1 pkg (8oz) cream cheese - softened
1 C sifted powdered sugar
6 T butter - softened
1 t vanilla
powdered sugar

Preheat oven 375 and grease 15 x 10 jelly-roll pan, line with wax paper. Grease and flour paper and sprinkle with a towel with powder sugar.

Combine flour, baking power, soda, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into pan and sprinkle with nuts.

Bake 12-15 minutes 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.

Beat cream cheese, powder sugar, butter and vanilla in small mixer bowl until smooth.

Carefully unroll cake , remove towel and spread cream cheese mixture over cake. Reroll cake.

Wrap in plastic wrap and refrigerate for a min of 1 hour before serving. Sprinkle with powder sugar prior to serving

Number Of Servings:
Number Of Servings:
1 roll cake
Preparation Time:
Preparation Time:
2 hours




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