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Pumpkin Roll Recipe

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

Tami Torres
Added: Wednesday, October 8, 2008


1/4 c. powdered sugar
3/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 eggs
1 c. sugar
2/3 c. Libby’s pure pumpkin
1 c. walnuts, chopped

Filling mixture:
8 oz. cream cheese
1 c. powdered sugar
6 tbsp. butter
1 tsp. vanilla extract

Preheat oven to 350º. Grease 15”x10” jelly roll pan. Line pan with parchment paper; grease and flour paper. Sprinkle powdered sugar on thin, clean cotton kitchen towel with powdered sugar and set aside.

Mix flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl. In another bowl, beat eggs and sugar until thick. Add pumpkin and stir in flour mixture. Spread evenly into prepared pan and sprinkle with nuts. Bake for 13-15 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper and roll up cake and towel together starting with narrow end. Set aside and cool on wire rack.

In a mixing bowl, beat cream cheese with 1 c.powdered sugar, butter and vanilla until smooth. Carefully unroll cake and remove towel. Spread cream cheese mixture over cake. Re-roll, wrap in plastic wrap, and refrigerate at least one hour. Sprinkle with powdered sugar before serving.




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