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Pumpkin Roll Recipe

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This recipe for Pumpkin Roll is from Our Family Recipes, 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:  
Cake: Powdered sugar
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. Pure pumpkin
1 c. Chopped walnuts (opt)
Directions:
Directions:

Preheat oven to 375º F. Grease 15 x 10- inch jelly roll pan, line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into pan. Sprinkle with nuts.
Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Filling:
1 pkg. cream cheese, softened
1 c. sifted powdered sugar
6 T. butter, softened
1 tsp. vanilla, extract
powdered sugar
Beat cream cheese, powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake, remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
Sprinkle with powdered sugar before serving.
Personal Notes:
Personal Notes:
This keeps really well in the refrigerator for week or so.

 

 

 

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