"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Pumpkin Roll Recipe

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This recipe for Pumpkin Roll, by , is from Years Of My Favorite Recipes to Pass On, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 c sugar
2/2 c pumpkin
1 t lemon juice
3/4 c all purpose flour
1 t baking powder
1/2 t salt
1/2 t nutmeg
1/2 t cinnamon
1/2 c chopped pecans
1 c powdered sugar
8 oz cream cheese
4 T margarine
1/2 t vanilla extract

Directions:
Directions:
375 in a large bowl, mix eggs, sugar, pumpkin and lemon juice. In a separate bowl, mix flour, baking powder, salt, nutmeg and cinnamon. Add the flour mixture to the egg mixture and stir until well blended. Line a 10 x 15 cookie sheet with parchment paper, trimming excess. Pour the batter onto the cookie sheet, spread evenly. Sprinkle with pecans. Bake 12-15 min . Prepare a linen towel heavily sprinkled with powder sugar After baking, turn the cookie sheet onto the towel, parchment paper side up. The cake should slide out onto the towel. Remove paper and roll up the cake into the towel. Cool 30-40 minutes. For the filling, stir together the powdered sugar, cream cheese, margarine and vanilla. Mix well. After the roll has cooled, unroll it and spread the filling evenly. Re-roll and slice for serving.

 

 

 

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