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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pumpkin Cream Roll Recipe

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This recipe for Pumpkin Cream Roll is from Mazurek 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:  
cake:
3 eggs
1 c sugar
⅔ c canned pumpkin
1 t lemon juice
¾ c flour
1 t baking powder
½ t salt
2 t cinnamon
1 t ginger
½ t nutmeg
1 c chopped nuts
powdered sugar

filling:
1 8oz package cream cheese

4 T butter
1 c powdered sugar
1 t vanilla
Directions:
Directions:
Beat eggs and sugar.
Fold in pumpkin and lemon
fold in dry ingredients

Grease well 10x15 baking pan

Pour mixture into the pan, sprinkle with nuts

Bake at 375ºF for 15 minutes

Turnout onto a towel that has been sprinkled with powdered sugar.
Roll until towel from underside and cool.

Thoroughly cream filling

unwrap towel
spread filling on the cake
re-roll
wrap in foil and refrigerate before serving.

 

 

 

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