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Pumpkin Roll Recipe

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This recipe for Pumpkin Roll, by , is from Its time to hit the Kitchen B2!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Tom Lin
Category:
Category:
Ingredients:  
Ingredients:  
CAKE
Powdered sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large Land O LakesŪ Eggs
1 cup sugar
2/3 cup canned pumpkin
1 cup chopped walnuts, if desired

FILLING
1 (8-ounce) package cream cheese, softened
1 cup sifted powdered sugar
6 tablespoons Land O LakesŪ Butter, softened
1 teaspoon vanilla
Powdered sugar, if desired
Directions:
Directions:
1. Heat oven to 375°F. Grease 15x10x1-inch baking pan; line with parchment or waxed paper. Grease and flour paper; set aside. Arrange clean thin, cotton kitchen towel on counter; sprinkle with powdered sugar.
2. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Combine eggs and sugar in large bowl; beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture. Spread batter evenly into prepared pan. Sprinkle with walnuts, if desired.
3. Bake 13-15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; invert onto prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack.
4. Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic food wrap; refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired..
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
02 hrs 30 min
Personal Notes:
Personal Notes:
The Pumpkin Rock to a Pumpkin Roll.

 

 

 

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