"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Pumpkin Roll Recipe

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

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3/4 cup flour
1 tsp baking powder
2 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp ground nutmeg
1/2 tsp salt
3 eggs
1 cup sugar
2/3 cup canned solid-pack pumpkin
1 cup chopped nuts (optional)

1 cup powdered sugar
1 8 oz package cream cheese, softened
6 Tbsp butter, softened
1 tsp vanilla

Preheat oven to 375. Grease a 15x10x1 inch jelly roll pan. Line with wax paper; grease and flour the wax paper.
Sift together flour, baking powder, cinnamon, pie spice, nutmeg, and salt.
Beat eggs and sugar in large bowl until thick and fluffy. Beat in pumpkin. Stir in dry ingredients.
Pour into prepared pan; spread evenly. Sprinkle with nuts.
Bake 15 minutes or until center springs back when lightly touched.
Loosen cake around edges of pan with a knife. Invert onto clean, damp tea towel dusted with powdered sugar. Peel off wax paper. Trim 1/4 inch from all sides. Roll up cake and towel together. Place seam side down and cool completely.....
Meanwhile mix powdered sugar, cream cheese, butter, and vanilla; using an electric mixer. Beat until smooth.
Unroll cooked cake. Spread with cream cheese filling. Reroll cake. Refrigerate until ready to serve.

Personal Notes:
Personal Notes:
I never use nuts.




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