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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pumpkin Roll Recipe

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This recipe for Pumpkin Roll is from 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:

Powdered sugar
¾ cup all-purpose flour
½ tsp baking soda
½ tsp ground cinnamon
½ tsp ground clove
¼ tsp salt
3 large Eggs
1 cup granulated sugar
⅔ cup solid pumpkin
1 cup chopped nuts (optional)

Filling:

1 8oz pkg cream cheese softened
1 cup sifted powdered sugar
1 tsp butter softened
1 tsp vanilla extract
powdered sugar
Directions:
Directions:
Cake:
Preheat oven to 375º F.
Grease 15 x 10 " jelly roll pan, Line with wax paper, grease and flour wax paper.
Sprinkle thin cotton towel with powdered sugar.
Combine flour, baking soda, cinnamon, cloves and salt in a small bowl.
Beat eggs and sugar in a large bowl until thick.
Beat in pumpkin. Stir in flour mixture.
Spread evenly onto prepared pan. Sprinkle with nuts.
Bake 13-15 minutes or until top of cake springs back when touched.
Immediately loosen and turn onto prepared towel. Carefully peel off wax paper.
Roll up cake and towel from the narrow end. Cool completely.

Filling:
Beat cream cheese, powdered sugar, butter and vanilla in a small bowl.
CAREFULLY unroll cake. Spread cream cheese mix over cake.
Reroll without the towel.
Wrap in plastic wrap and refrigerate 1 hour.
Sprinkle with powdered sugar before serving.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
To prevent smashing the roll, slide the center of a 10-12" piece of thread under the roll, cross the ends of thread over the top of the cake roll. pull tread in opposite directions to cut cake roll.

 

 

 

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