As promised… here is my recipe for My Friend Amy’s recipe Exchange. Pop on over to her blog and add yours to her linky as well as check out all the other wonderful recipes that have been linked. YUM!
This is one I usually make around Christmas time and then deliver to neighbors and friends. I wrap the finished product in wax paper, then cover it with colored saran wrap and use crafting twine to add a home made gift tag and tie it with a bow.
3/4 cup of flour
1/2 teaspoon each of baking soda and baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
3 large eggs
1 cup sugar
3/4 cup of canned pumpkin
Preheat oven to 375 degrees F. Grease a cookie sheet with sides and line ir with waxed paper. Put a light cooking spray on the wax paper and sprinkle a little powdered sugar on the paper as well. Sprinkle towel with powdered sugar.
Mix the flour, baking powder, baking soda, cinnamon,nutmeg, and salt in small bowl. Beat eggs and sugar in a separate large bowl. When well mixed, add in the pumpkin. Stir in flour mixture. Spread into pan.
Bake about 15 minutes or until top of cake springs back when touched. Take pumpkin roll out of pan right away by turning it on to a flour sack towel that is covered with a light layer of powdered sugar. Carefully peel off wax paper. Roll up pumpkin roll and towel together, then let cool.
8 ounces of cream cheese
1/4 cup of powdered sugar
6 Tablespoons of butter (softened)
1 teaspoon of vanilla
BEAT cream cheese, powdered sugar, butter and vanilla extract in a bowl until smooth. Carefully unroll the pumpkin roll and remove the towel. Spread the cream cheese mixture over the pumpkin roll. Roll it up again . Wrap in plastic wrap and refrigerate for an hour.
* Once refrigerated, you can freeze these as well. They keep for 60 days and thaw quickly for company, dinners, etc… This recipe makes one but I have tripled this recipe to make three at a time and that has worked out well.