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Pumpkin Roll Recipe

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This recipe for Pumpkin Roll, by , is from tonjia'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!

tonjia mitchem


Cake: Filling:
3/4 cup all purpose flour 8 oz block of cream cheese (room temp)
1/2 tsp baking powder 1 cup powdered sugar
1/2 tsp baking soda 6 TBSP unsalted butter (room temp)
1/4 tsp salt 1 TSP of pure vanilla
1 1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
3 large eggs (room temp)
1 cup sugar
2/3 cup pumpkin
1/2 TSP vanilla extract

Preheat oven to 375. Line a jelly roll pan with parchment paper. lightly spray with cooking spray (don't use olive oil)

Mix flour, baking soda, baking powder, spices & salt in a bowl with a spatula

In a separate bowl mix eggs & sugar with a mixer ( 1-2 min)

Mix dry ingredients into the egg mixture with a simple spatula

Pour the mixture onto the paper lined pan. Even out. Bake about 15 mins.

Lay out a clean dishtowel dusted with powdered sugar

Remove from oven and immediately flip pan upside down onto a clean dishtowel that has been dusted with powdered sugar(the parchment paper should be facing you at this point). You must roll this initially while hot.

Start rolling the cake using the dishtowel & peeling off the paper as you go. (The roll should be tight as you can get it.) After rolled, leave it in the dishtowel & allow to cool completely.

While cooling mix together the filling

After the cake is cooled, carefully unroll and spread the filling on the cake. Then re-roll as tightly as possible.

Place roll on plastic wrap and wrap tightly. Place in the fridge
. allow to chill for about 2 hours

You can slice as you want it or slice completely & place on a plate

Personal Notes:
Personal Notes:
Jacksons favorite is this pumpkin roll!!!!! You can use the imitation vanilla, its cheaper but if you can use pure vanilla it is the best. Its also best to use real butter in this & not margarine . Make sure your butter is unsalted.

oh...& if you are making this around Lindsey, make her a separate bowl of the filling just for her or you wont have any left :-)




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