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This recipe for LIBBY'S PUMPKIN ROLL WITH CREAM CHEESE FROSTING, by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Simmons
Added: Saturday, June 6, 2009


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 large eggs
1 c. granulated sugar
2/3 c. Libby's 100% pure pumpkin
1 c. walnuts (chopped) (optional)

1 pkg. (8 oz.) cream cheese, softened
6 Tbsp. butter, softened
2 1/2 - 3 c. powdered sugar
1 tsp. vanilla
1/2 c. walnuts (finely chopped) (optional)

Preheat oven to 375. Line a 15"x10" edged cookie sheet with wax paper. Grease and flour. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture of flour and spices. Add finely chopped walnuts if desired. Spread evenly into prepared pan. Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared lightweight towel. (Sprinkle lightweight towel with powdered sugar and brush powdered sugar around with a pastry brush). Carefully peel off wax paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack for about an hour. Beat cream cheese, powdered sugar, butter and vanilla in a small mixer bowl until smooth and stiff. Keep adding enough powdered sugar to make a stiff filling. Add chopped walnuts. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap, then foil, and refrigerate at least 1 hour. The foil holds the jelly roll tightly together. This recipe freezes well, and is possibly even better after frozen. Before serving, sprinkle top with powdered sugar. Makes about 10-12 nice servings.

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