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PUMPKIN ROLL Recipe

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This recipe for PUMPKIN ROLL is from The OBrien Family Cookbook Project, 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:  
¼ cup powdered sugar to sprinkle on towel
¾ cup flour
½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp allspice
¼ tsp cloves
¼ tsp ginger
¼ tsp nutmeg
¼ tsp salt
3 eggs
2 tsp vanilla
1 cup sugar
⅔ cup pumpkin
1 cup walnuts, chopped (optional)
1 (8 oz) cream cheese, room temp
6 TBSP butter, soft
1 cup powdered sugar, sifted
1 tsp vanilla

Directions:
Directions:
Preheat oven to 375º. Grease a 15x10 jelly roll pan; line with parchment paper. Grease and flour paper. Sprinkle a thin cotton kitchen towel with ¼ cup powdered sugar.
Combine flour, baking powder, baking soda, spices and salt in a small bowl. Beat eggs and sugar in a large mixer bowl until thick. Beat in the pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. Bake for 13 to 15 minutes or until top of cake springs back when touched.
Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and bowl together, starting with narrow end. Cool on wire rack.
Beat cream cheese, powdered sugar, butter and vanilla until smooth. Unroll cake, spread with cream cheese mixture. Roll up tightly. Wrap in plastic wrap, refrigerate for at least 1 hour before serving.

 

 

 

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