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    Cream Cheese Filled Pumpkin Roll


    Source of Recipe


    Sunday_Dinner@yahoogroups.com


    This scrumptious dessert is one that everyone really seems to enjoy
    on a special holiday such as Thanksgiving, a wonderful pumpkin
    flavored cake, filled with cream cheese, then rolled up and topped
    with a light dusting of confectioners' sugar.


    1 1/2 cups granulated sugar
    4 large eggs
    1 cup canned 100% pumpkin
    1 cup PLUS 2 tbsp. all-purpose flour
    1 1/2 tsp. baking soda
    1/2 tsp. salt

    Confectioners' sugar, for garnish


    Beat the first three ingredients together for three minutes, add the
    next three ingredients. Mix well, spread in a jelly roll pan or
    cookie sheet with sides greased and pan lined with wax paper. Bake
    at 375 degrees F (190 C) for 13-15 minutes. Let cool for 1 minute.

    Sprinkle dampened tea towel (smooth cotton or linen tea towel, not
    terrycloth) with confectioners' sugar, invert cake onto top of sugar
    sprinkled tea towel and peel off wax or parchment paper and roll up.
    Let cool in refrigerator.

    For Filling:
    1 cup confectioners' sugar
    1 tsp. vanilla extract
    2 tbsp. unsalted butter or margarine, softened at room temperature
    1 (8 oz.) package cream cheese, softened

    Garnish:
    Confectioners' sugar

    Beat all filling ingredients together and mix well. Unroll cooled
    cake. Spread with filling. Roll back up and refrigerate.

    Before serving, bring pumpkin roll to room temperature and dust
    lightly with confectioners' sugar. Cut into 1 to 1 1/2-inch slices
    for serving.

    Makes 12 servings.



 

 

 


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