"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

pumpkin roll Recipe

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This recipe for pumpkin roll, by , is from Mom's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
margerita pennington

Category:
Category:

Ingredients:  
Ingredients:  
3 beaten eggs
3/4 c sugar
3/4 canned pumpkin
1 t cinnamon
1 c flour
8 oz softened cream cheese
3/4 c sugar
2t vanilla

Directions:
Directions:
Beat the eggs, sugar and a 3/4 of the canned pumpkin and the cinnamon together. Add the flour and mix well. Line a jelly roll pan (though I have had to use a larger cookie pan) with wax paper. Spread the mixture on it evenly and bake in a preheated 350 oven for 15 min. Remove and turn out onto a clean large dish towel while hot and remove wax paper. Roll up in cloth and cool for 1 hour. Meanwhile, beat the cream cheese with the sugar and when smooth, add the vanilla and fold in until mixed. After the cake has cooled unroll. If the edges are a little brown and crusty, I cut them off before adding the filling. You can eat these crumbs. Spread the filling over the cake and roll back up and wrap in foil to hold its shape.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 and half total
Personal Notes:
Personal Notes:
Lots of people like this, but do not want to make it, so you can make it for a gift. Servings are how ever thick or thin you make the slices. Funny story . A friend of mine years ago tried her hand at it and obviously didn't read all of the directions. She spread the dough onto the towel and it took her a while to realized that she had made a boo-boo. I think of her whenever I make one. It gave us a good laugh

 

 

 

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