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Pumpkin Roll with Cream Cheese Filling Recipe

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This recipe for Pumpkin Roll with Cream Cheese Filling, by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Toni Candea
Added: Monday, June 12, 2006


3/4 C All purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 C granulated sugar
2/3 C pure pumpkin
1 C chopped nuts (optional)
Powdered sugar
1 8 oz pkg softened cream cheese
1 1/4 C sifted powdered sugar
6 T softened butter or margarine
1 tsp vanilla extract

Preheat oven to 375. Grease 15" X 10" jelly roll pan, lined
with wax paper. Grease and flour paper. Sprinkle a soft
kitchen towel with powdered sugar. Combine flour, baking
powder, baking soda, cinnamon, cloves, and salt in a small
bowl. Beat eggs and sugar in a large mixer bowl until thick.
Beat in pumpkin. Stir in flour mixture and spread evenly into
prepared pan. Sprinkle with nuts if desired. Bake for 13 to 15
mins. 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 towel together,
starting with the narrow end. Cool on wire rack. Beat cream
cheese, powdered sugar, butter, and vanilla extract until
smooth. Carefully unroll cake and remove towel. Spread
cream cheese mixture over cake and reroll cake. Wrap in
plastic wrap and refrigerate at least one hour. Sprinkle with
powdered sugar before serving.

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