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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Libby's Pumpkin Roll Recipe

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This recipe for Libby's Pumpkin Roll is from Kathy's Cookbook, 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:  
powdered sugar
3/4 c. self rising flour
1/2 t. ground cinnamon
1/4 t. salt
3 large eggs
1 c. sugar
2/3 c. canned pumpkin
1 c. chopped pecans

Filling:

1 8 oz. package cream cheese, softened
1 c. sifted powdered sugar
6 T. butter, softened
1 t. vanilla
Directions:
Directions:
1. Heat oven to 375º. Grease 15 x 10 x 1 -inch pan; line with parchment paper. Grease and flour paper; set aside.. Arrange clean thin, cotton kitchen towel on counter; sprinkle with powdered sugar.
2. Combine flour, cinnamon and salt in small bowl. Combine egg and sugar in large bowl; beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture. Spread butter evenly into prepared pan. Sprinkle with pecans.
3. Bake 13 - 15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; invert onto papered 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 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:
3 hours and 15 minutes
Personal Notes:
Personal Notes:
Brenda Shattuck always made this for my brother, Jeff...for years at Christmas time......what about me???

 

 

 

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