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This recipe for PUMPKIN AND CREAM CHEESE ROLL-UP, by , is from Nanny's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Adams
Added: Monday, November 2, 2009


3/4 cup flour
1 tsp. baking powder
2 tsp.ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
3 eggs, slightly beaten
1 cup sugar
2/3 cup canned solid-pack pumpkin
1 cup chopped walnuts, (optional)

Cream Cheese Filling; Beat together
1 cup sifted powdered sugar
1 pkg. (9 oz.) softened cream cheese
6 tbsp. buttes
1 tsp. vanilla

Preheat oven to 375
1. Grease a 15 x 10 x 1-inch jelly-roll pan.
Line with wax paper; grease and flour the wax paper.
2. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt onto wax paper.
3. Beat eggs and sugar in large bowl until thick and fluffy; beat in pumpkin. Stir in sifted dry ingredients all at once. Pour into prepared pan; spread evenly with spatula. Sprinkle nuts, if desired.
4. Bake for 15 minutes or until center springs back when lightly touched with fingertip.
5. Loosen cake around edges with a knife.
Invert onto clean damp towel dusted with powder sugar; peel off wax paper. Trim 1/4" from short side.
Place seam-side down on wire rack; cool completely.
6. Unroll cake. Spread with Cream Cheese filling. Reroll cake. Refrigerate until ready to serve.

Number Of Servings:
Number Of Servings:
Makes 10 to 12 slices
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
Just have the right pan and smooth kitchen towel.




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