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Pumpkin Cream Cheese Roll Recipe

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

Ruby Fahn


3 eggs
1 c sugar
2/3 c canned pumpkin
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
3/4 c flour

1 (8 oz) cream cheese, softened
4 tbls butter, softened
1 c powdered sugar
1 tsp vanilla

Preheat oven to 350. Grease a 10x15 jelly roll pan. Line pan with waxed paper, then grease and lightly flour waxed paper.

In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients. Pour batter into the pan and spread evenly. Bake for 15 minutes. Watch carefully so it does not burn.

While cake is baking, sprinkle powdered sugar heavily over the kitchen towel wit a sifter. Turn hot cake onto the towel and remove wax paper. Trim off burnt or crispy edges. Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely about 30 minutes.

Beat together all filling ingredients until smooth. Unroll cooled cake and spread with filling. Roll up the cake with the filling inside. To store wrap in wax paper and foil.





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