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This recipe for PUMPKIN ROLL, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



3 eggs
1 cup sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 cup flour
1/2 can pumpkin (1/2 of 16 oz. can)
8 oz. cream cheese, softened
1 tbsp. butter
1 tsp. vanilla
1 cup powdered sugar

1. Grease and flour cookie sheet. Mix all pumpkin roll ingredients and pour into cookie sheet.
2. Bake at 350 for 10-12 minutes until edges pull in and batter hardens slightly.
3. Don't let stand too long before loosening edges and dump out onto wax paper. Roll up tightly (length-wise) in wax paper.
4. Put in freezer for 15 minutes or until cooled to unroll. It should have a curved form and spring back a little. Taken out too soon, the cake will tear.
5. Mix filling ingredients; spread on baked roll. Re-roll and wrap in a new piece of wax paper. Chill until filling solidifies, a couple of hours.
6. Slice and serve.




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