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Pumpkin Roll Recipe

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This recipe for Pumpkin Roll, by , is from Our Best Receipes, 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!

Susan Bell



3/4 Cup Flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. cloves
1/4 tsp. salt
3 large eggs
1 Cup Granulated sugar
2/3 Cup pure pumpkin
1 Cup chopped pecans (optional)


1 pkg 8 oz softened cream cheese
1 cup powdered sugar
6 Tablespoons softened butter
1 teaspoon vanilla extract
powdered sugar for sprinkling on top

Preheat oven to 375 degrees
Grease jellyroll pan and line with wax paper. Spread a dishtowel and sprinkle with powdered sugar.

Combine flour, baking powder, soda, cinnamon, cloves, and salt in a small bowl. Beat eggs and sugar in large mixing bowl until thickened. Beat in pumpkin and ten stir in flour mixture. Spread evenly into pan and sprinkle with pecans. Bake for 13-15 minutes or until the top of the cake springs back. Immediately loosen and turn cake onto the prepared towel with sugar. Carefully peel off wax paper. Roll up cake and towel together and carefully place on wire rack to cool.

Beat cream cheese, powdered sugar, butter, and vanilla in small bowl until smooth. Carefully unroll cake, remove towel and spread cream cheese mixture over cake. Re-roll cake, wrap in plastic wrap and refrigerate at least 1 hour before serving.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 minutes




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