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Pumpkin Roll Recipe

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This recipe for Pumpkin Roll, by , is from MammaJeans Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joshua Ford


3/4 c. self-rising flour
1 t. cinnamon
1 t. pumpkin pie spice
1/2 t. nutmeg (optional)
3 eggs, beaten
1 c. sugar
2/3 c. canned pumpkin

1 8 oz cream cheese
1 c. powder sugar
6 t. butter
1 t. vailla
1/2 c. nuts (optional)

Mix flour, cinnamon in small bowl. Beat eaggs and sugar until fluffy. Beat in pumpkin, stir in dry ingrdients. Pour into greased and floured 15 x 10 x 1 inch jelly roll pan, nonstick. Spread evenly with spatula, sprinkle with nuts. Bake 350 for 15 minutes or until center springs back when touched. Loosen cake around edges with knife. Invert onto a clean towel dusted with powdered sugar. Roll up cake and towel together from short side into roll. Place seam down on wir rack, cool completely. Beat filling until smooth. Unroll cake, sprad with filling with 1/4 inch from edges. reroll and refrigerate until ready to serve.

1 can pumpkin will make 3 rolls so i make 3 at a time, so just triple all the ingrdients.




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