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Pumpkin Roll
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Holiday Pumpkin Roll

Mark White

Serves/Makes:One - 3" round x 12" long

  • Ingredients for Pumpkin Roll:
  • 3 eggs
  • 1 cup (225 ml) sugar
  • 2/3 cup (150 ml) pumpkin (canned okay)
  • 3/4 cup (175 ml) flour
  • 1 tsp (5 ml) baking powder (omit if using self rising flour)
  • 1 tsp (5 ml) salt (omit is using self rising flour)
  • 1 tsp (5 ml) vanilla extract
  • 1 tsp (5 ml) ginger
  • 1 tsp (5 ml) cinnamon
  • 1 tsp (5 ml) allspice
  • Ingredients for Filling:
  • 8 oz (224 grm). cream cheese
  • 1/2 cup (125 ml) confectioners sugar
  • 3 tbsp (45 ml) butter
  • 1/2 tsp (2 ml) vanilla extract
  • Note: Mix filling ingredients together and beat until smooth.
  • Beat the Eggs until thoroughly blended.
  • Add remaining ingredients for the pumpkin roll and beat to a smooth batter.
  • Line a 15x10 inch pan with wax paper and grease, or spray with a non-stick spray.
  • Spread the batter on the greased wax paper.
  • Bake at 350 degrees (175 C.) F. for 12-15 minutes.
  • Spread a dish towel out and sprinkle with confectioners sugar.
  • Invert cake onto the towel and peel off the wax paper.
  • Roll the log up using the towel and let it cool for about one hour.
  • Unroll the log and spread on the filling.
  • Roll the log up again (without the towel).
  • Seal with wax paper and keep refrigerated until ready to serve.
  • Slice the log about 1" thick and sprinkle a little more confectioners sugar on each slice.
Great for parties and holidays.

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