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Pumpkin Roll Recipe

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

Julie J
Added: Friday, October 26, 2007


3/4 c flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinamon (ground)
1/2 tsp cloves (ground fine)
1/4 tsp. salt
3 eggs (large)
2/3 c pumpkin
8oz cream cheese (room temperature)
6 T butter ( softened)
t tsp. pure vanilla extract
1 c granulated sugar
1 - 1 1/2 c powder sugar
1/4 c powder sugar

Preheat oven to 375 grease a jellyroll pan it; lineit with greased and floured wax paper. Coat a kitchen towel with powder sugar.

Combine: Flourbaking powder, baking soda, cinnamom, salt and cloves in a bowl. Next beat eggs and 1 c granulated sugar until thick Beat in pumkin. Mix in dry ingredients, put on jellyroll pan.

Bake: 13- 15 minutes or until cake springs back to you went touched. Take cake out of pan and place on towel( wax paper side up) that has been coated in powder sugar. Pull off wax paper and roll tightly in towel. Let it cool

For cream cheese filling:
Beat cream cheese, butter,1 c powder sugar and vanilla. Mixture should be thick so add the powder sugar slowly. If using a mixure only mix the cream cheese and butter for about 1 minute. The rest needs to be done by hand.

Unroll the cake and coat with a layer of cream cheese filling. Reroll cake slowly(this is very messy)Wrap it up in your favorite material ( I use foil) Refrigerate for 2 hours Sprinkle with powder sugar before serving.

Number Of Servings:
Number Of Servings:
12 slices
Preparation Time:
Preparation Time:
30-45 minutes




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