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Pittsburgh Pumpkin Roll

  •  4.5 stars stars based on 2 reviews
  •   100% would make this again
  • Review this recipe  Read reviews
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For the cake:
3 large eggs
1 cup granulated sugar
1 teaspoon baking soda
3/4 cup all-purpose flour
2/3 cup solid pack pumpkin
1/2 teaspoon cinnamon
1/2 cup walnuts (optional)

For the icing:
1 (8 ounce) package cream cheese
1 cup powdered sugar
2 tablespoons butter
1 teaspoon vanilla

To make the cake:
Pre-heat oven to 375 F. Whisk the ingredients (except walnuts) one at a time till smooth in a mixing bowl. Line with wax paper an 11" X 15" jellyroll pan and grease with shortening. Pour in batter. Sprinkle 1/2 cup of chopped walnuts (optional, but you really should). Bake for 15 minutes. Spread a linen dishtowel and sprinkle generously with powdered sugar. Remove pan and carefully flip upside down on towel, remove pan, wax paper and gently roll cake and let cool for 2 hours minimum.

To make the icing and assemble cake:
Mix ingredients together till creamy. Unroll cake and spread icing evenly and re-roll cake in aluminum foil. Place in freezer until 1 hour before serving. Just thaw and slice.

Note: Submitted by Tom.

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Reviews of Pittsburgh Pumpkin Roll:

1-2 of 2 reviews  

  mary in arkansas  Oct 21, 2013
Would make this again.
added pie spice-1/2t.
nutmeg to recipe and also 1/ pie spice to filling this added extra flavor-been asked to bake this many times
4 stars

  A cookie baker in Maryland  Dec 15, 2007
Would make this again.
Very Great. Crowd pleaser. 5 stars

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