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Libby's Pumpkin Roll Recipe

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This recipe for Libby's Pumpkin Roll, by , 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!

Contributor:  
Contributor:  
Land O Lakes

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 375. 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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