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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pumpkin Cake Roll Recipe

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This recipe for Pumpkin Cake Roll is from Mom's Favorite Recipes 2017, 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:  
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp lemon juice
3/4 cup flour
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1 cup finely chopped walnuts

Cream Cheese Filling:
1 package (8oz cream cheese, softened)
1 cup confectioners sugar
2 tbsp butter or margarine, softened
3/4 tsp vanilla

Additional confectioners sugar for dusting when finished, optional
Directions:
Directions:
Preheat oven 375º

In a mixing bow, beat eggs on high for 5 minutes. Gradually beat in sugar til thick and lemon-colored. Add pumpkin and lemon juice. Combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture. Grease a 15 x 10 x 1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts (if using). Bake at 375º for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a kitchen towel dusted with powdered sugar. Peel off the paper and roll the cake up in the towel, starting with the short end. Cool. Meanwhile, in a mixing bowl, beat cream cheese, sugar, butter, and vanilla until fluffy. Carefully unroll the cake (carefully, so it doesn't crack!) Spread filling over cake to within 1 inch of the edges. Roll up again. Cover and chill til serving. Dust with confectioners sugar if desired.

 

 

 

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