1 x 17 inches jelly roll pan with parchment paper; set
utter 13x9x5/8-inch jelly roll pan.
Line pan with
Beat: eggs, sugar and pumpkin with mixer until fluffy.
Beat eggs gradually; add sugar.
Blend in the pumpkin, salt, baking soda, cinnamon and flour.
Spread onto a greased waxed papered cookie sheet.
Sprinkle nuts over dough.
Bake for 15 minutes at 350\u00b0.
Turn out onto a towel covered with some powdered sugar.
Roll the towel into a log.
Let cool.
egular sugar.
Fold in pumpkin.
Add lemon juice.
inutes. Gradually add white sugar, pumpkin, and lemon juice. Add flour
Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
Beat together sugar and eggs.
Stir lemon juice into pumpkin. Sift together dry ingredients.
Fold flour mixture into sugar and pumpkin mixture.
Mix until smooth.
Pour onto a greased cookie sheet.
Sprinkle with pecans.
Bake 15 minutes at 375\u00b0.
Turn onto a towel sprinkled with powdered sugar.
Roll towel and cake together.
Unroll bread.
Spread with filling and roll again, making a pumpkin roll.
Store in refrigerator.
bowl.
Stir in pumpkin and lemon juice; add flour
Cream eggs, pumpkin, and sugar. Add flour, cinnamon, nutmeg, salt and soda. Let set for about 5 minutes. Pour into greased jelly roll pan. Bake at 375\u00b0 for 15 minutes. Mix cream cheese, butter, vanilla and powdered sugar thoroughly. Spread in cooled pumpkin roll. Roll it up and serve.
Beat eggs at high speed for 5 minutes. Gradually add 1 cup sugar.
Stir in pumpkin and lemon juice.
Sift and fold flour mixture (the remaining dry ingredients except pecans) into pumpkin mixture.
Spread into greased and floured cookie sheet.
Top with pecans.
Bake at 350\u00b0 for 15 to 20 minutes.
Watch closely.
When done, turn out on tea towel.
Sprinkle with powdered sugar.
Roll up towel and cake and cool completely.
Then, unroll and spread with Pumpkin Roll Filling.
Beat eggs at high speed for 5 minutes.
Beat in sugar.
Stir in pumpkin and lemon juice.
Sift together remaining ingredients. Fold this into mixture.
Grease and flour a 13 x 15-inch cookie sheet, include sides.
Spread mixture onto cookie sheet, sprinkle with 1 cup chopped nuts.
Bake at 375\u00b0 for 15 minutes.
When done, take dish towel and sprinkle with powdered sugar.
Flip pumpkin roll directly from oven onto the towel and roll up.
Let cool.
nd fluffy. Gradually add sugar, pumpkin and lemon juice.
Fold
s soon as you remove pumpkin roll from oven turn it upside
realize making your own pumpkin glop -- err, \"puree\" was
Grease and flour a jelly roll pan, about 10\"X15\".
n edge or a jelly roll pan. Line the cookie sheet
Beat eggs at high speed for 3 minutes.
Gradually beat in sugar.
Stir in pumpkin and lemon juice.
Stir together flour, baking powder, cinnamon, pumpkin pie spice and salt.
Fold dry ingredients into pumpkin mixture.
Grease, wax paper, grease again and flour a jelly roll pan.
Spread mixture on pan. Sprinkle top with walnuts.
Bake at 375\u00b0 for 15 minutes, then turn out on towel sprinkled with powdered sugar.
Roll in towel and let cool.
Cream the eggs until light and fluffy.
Gradually add sugar. Fold in pumpkin and lemon juice.
Fold in flour, baking powder and pumpkin pie spice.
Pour into well-greased 15 x 10-inch jelly roll pan.
Sprinkle with 1 cup finely chopped nuts.
Bake at 375\u00b0 for 15 minutes.
(Use Teflon pan for best results.)
Quickly loosen sides with knife and turn onto thin towel sprinkled generously with powdered sugar.
Roll from wide side; let cool.
When cool, unroll and spread with creamed mixture.
ake. Seemed to me the best way to do it was