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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pumpkin Roll Recipe

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This recipe for Pumpkin Roll is from The DeLotell Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



⅔ cup pumpkin (unseasoned)
1 cup sugar
cup flour
1 tsp baking soda
1 tsp cinnamon
3 eggs
1 8 oz pkg cream cheese
1 cup powdered sugar
tsp vanilla extract
2 tbsp soft butter/marg.

Preheat over to 350.
Spray 9x13 cookie sheet (with sides) with Pam. Cover/line pan with wax paper with 1" hanging over each end. Spray wax paper with Pam. Mix together all the cake ingredients until smooth. Pour into pan. Bake for 12-15 minutes. Sprinkle cup sugar on a dish towel. Flip cake onto towel while hot. Remove wax paper. Roll the cake up with the towel on the cake. Refrigerate 1 hour or until cool. Mix the ingredients together for the filling until smooth. Unroll the cake carefully. Spread filling onto cake. Roll cake up. Wrap in saran wrap and foil. Set overnight in fridge or freezer.




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