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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pumpkin Roll Recipe

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This recipe for Pumpkin Roll is from Hylton Family Recipes, 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:  
Cake

3/4 c. of flour (I prefer self-rising)
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. pumpkin pie spice
1/4 tsp. salt
3 eggs
1 c. of sugar
2/3 c. of pure pumpkin
1 tsp. vanilla

Filling

1 8oz. block of cream cheese, softened to room temperature
1 stick of unsalted butter, softened to room temperature
1 1/4 c. powered sugar, divided
1 Tbsp. pure vanilla
Directions:
Directions:
Preheat oven to 375º

In a mixing bowl, whisk dry ingredients together. Add pumpkin and eggs, mix with a stand or hand mixer. Line a jelly roll pan with parchment paper. Pour batter into jelly roll pan and bake for 11-15 minutes. While baking, unfold and prepare a tea towel on counter. Dust the additional 1/4 cup powered sugar, distributing evenly on towel. Once cake is done, immediately place cake and parchment on towel. Remove parchment paper. Roll up the cake and towel as quickly as possible, and let it cool completely. With a mixer, mix butter, cream cheese, powered sugar, and vanilla to an icing consistency. After cake is cooled completely, unroll and frost the inside. Reroll and wrap with wax paper. Place in the refrigerator until ready to serve.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
25 to 30 mins

 

 

 

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