"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pumpkin Roll Recipe

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This recipe for Pumpkin Roll, by , is from The Hollimon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lorraine Hollimon


3/4 cup plus 2 tbsp powder sugar, divided
3/4 cup flour
1 1/2 tsp pumpkin pie spice
1 1/2 tsp baking powder
1/4 tsp salt
3 eggs
1 cup granulated sugar
3/4 cup canned pumpkin
1 cup chopped walnuts
4 oz cream cheese, softened
1 1/2 cups cool whip, thawed

Preheat oven to 375.

Grease a 15x10x1 inch baking pan. Line with wax paper. Grease and flour was paper. Sprinkle a clean towel with 1/4 cup of the powdered sugar.

Mix flour, pumpkin pie spice, baking powder and salt together then set aside. Beat eggs and sugar in a large bowl with mixer on high speed until thickened. Add pumpkin then mix well. Add the flour mixture and beat just until blended. Spread evenly onto the prepared pan. Sprinkle with walnuts.

Bake for 15 minutes or until the top of the cake springs back when touched. Immediately invert cake onto the towel. Carefully peel off the paper. Starting at one of the short sides, roll up cake and towel together. Cool completely on a wire rack.

Beat cream cheese and 1/2 cup of the powdered sugar in medium bowl on medium speed until well blended. Add cool whip then mix well. Carefully unroll the cake and remove the towel. Spread cream cheese mixture over the cake. Reroll cake and wrap in plastic wrap. Refrigerate one hour or until ready to serve. Sprinkle with remaining 2 tbsp of powder sugar just before serving.

Personal Notes:
Personal Notes:
One 15 oz can of pumpkin contains enough pumpkin for 2 rolls.

To store cake, wrap tightly in plastic wrap then in foil. Store in freezer up to 1 month. Thaw overnight in refrigerator.




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