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Recipe : Entry # 5378
Name
Jeanette Kempter
Recipe Title
Pumpkin Cream Roll
Recipe Theme
Breads
Cooperative
Central Alabama EC
Ingredients
3 eggs
1 cups sugar
1/2 cup canned pumpkin
1 teaspoon lemon juice
1 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons pumpkin spice or cinnamon
1 cup finely chopped nuts confectioners' sugar
Filling:
1 package 8-ounce cream cheese
4 tablespoons butter
1 cup confectioners' sugar
1 teaspoon vanilla
Directions
Beat eggs in medium bowl. Gradually beat in guar. Fold in dry ingredients. Pour into 10x15-inch jelly roll pan. (Use wax paper and spray with a nonstick cooking spray then pour in ingredients.) Sprinkle with nuts. Bake at 375 degrees for 15 to 20 minutes. Turn on a thin towel generously sprinkled with confectioners' sugar. Roll up and cool.
Filling:
Unroll cake and spread with filling. Roll cake up again and place in foil and refrigerate over night. Cut into 1/2-inch slices. This will keep in the refrigerator several days.