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Pumpkin Roll Recipe

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This recipe for Pumpkin Roll is from McCarter-Johnson Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
TO MAKE THE ROLL:
3/4 c. Plain Flour
3 Eggs
2/3 c. Pumpkin (canned or freshly cooked)
1/2 tsp. Salt
1 c. Sugar
1/2 tsp. Ginger
2 T. Cinnamon
1 tsp. Baking Powder

TO MAKE THE FILLING:
8 oz. Cream Cheese (1 package)
1 c. Powered Sugar
4 T. Butter (Land of Lakes)
1 tsp. Vanilla
Nuts (walnuts or pecans) (optional)
Directions:
Directions:
Flour cookie sheet. Stir and spread on cookie sheet. Bake at 350* 11-13 minutes (at most). Flip off cookie sheet onto clean dish towel and let steam off (a minute or so). Roll and set aside.

FILLING: Mix filling ingredients together and unroll the roll and spread with filling mixture. Re-Roll and set aside or freeze until you are ready to cut the roll and place on service dish.
Personal Notes:
Personal Notes:
This is a great recipe to make in the fall when fresh pumpkin is in season. You may use canned pumpkin or fresh pumpkin. If using fresh pumpkin, use an old fashioned light yellow pumpkin, cut it up, cook it down and cool pumpkin mixture before adding to your recipe.

 

 

 

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