"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Pumpkin Roll with Cream Cheese Filling Recipe

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

Mary Deetz
Added: Sunday, November 12, 2006


3/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp salt
3 lg eggs
1 cup sugar
2/3 cup pumpkin
1 cup walnuts


1 pkg 8 oz cream cheese
1 cup sifted powdered sugar
6 T. butter
1 tsp vanilla
powdered sugar

Bake 375 13-15 min.
For Cake:
Grease 15 x 10 jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin cotton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bow. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with unts.
Bake 13-15 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 towel together, starting with narrow end. Cool on wire rack.
For Filling:
Beat cream cheese, powdered sugar, butter and vanilla extract in small nixer bowl until smooth. Carefully unroll cake; remove towel, spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.

Personal Notes:
Personal Notes:
Dad really likes this! Mom had frozen part of one and while we were in Europe, dad ate it!
Can freeze and serve later!




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