Heat oven to 375\u00b0.
Grease a 15 x 10 x 1-inch pumpkin roll pan.
Line top and sides with wax paper.
Grease wax paper.
Beat eggs and sugar until fluffy.
Stir in pumpkin.
Add buttermilk mix a little at a time.
Stir well after each addition.
Add spices and mix well.
Pour in pan.
Spread evenly and sprinkle with nuts. Bake for 13 to 15 minutes.
Invert on towel dusted with powdered sugar.
Roll up cake and towel.
Unroll cake when cool and spread with filling.
Mix all ingredients except nuts.
Line jelly roll pan with waxed paper.
Spray with Pam.
Spread batter in pan and sprinkle with nuts.
Bake at 375\u00b0 for 13 to 15 minutes.
Sprinkle a cloth generously with powdered sugar.
Invert cake onto cloth and roll up.
Let cool.
1 x 17 inches jelly roll pan with parchment paper; set
egular sugar.
Fold in pumpkin.
Add lemon juice.
inutes. Gradually add white sugar, pumpkin, and lemon juice. Add flour
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
n edge or a jelly roll pan. Line the cookie sheet
ranola mixture into two jelly roll pans, lined with parchment paper
aper-line 15x10-inch jelly roll pan; set aside.
In
Heat oven to 375\u00b0.
Grease a 15x10x1 inch jelly roll pan.
Line top and sides with waxed paper.
Grease waxed paper.
Beat eggs and sugar until fluffy.
Beat in pumpkin, stir in dry ingredients. Pour into pan, spread evenly, sprinkle with nuts.
Bake for 13-15 minutes.
Invert onto towel dusted with powdered sugar.
Peel off waxed paper, roll up cake and towel together from short side. Place seam side down on wire rack.
Cool completely, unroll cake.
Filling recipe follows; heat oven to 375\u00b0, grease a 15x10x1 jelly roll pan. Line top and sides with wax paper.
Grease wax paper. Beat eggs and sugar unitl fluffy, beat in pumpkin, stir in dry ingredients. Pour into pan, spread evenly sprinkle with nuts. Bake for 13-15 min. Invert onto towel dusted with powdered sugar, peel off wax paper, roll up cake and towel together from short side.
Place seem side down on wire rack, cool completely. Unroll cake, spread with filling, re-roll cake, refrigerate untilready to serve.
00b0F.
Spray a jelly-roll pan with nonstick spray and
Preheat oven to 350\u00b0F.
In a large mixer bowl on low speed, combine cake mix, 1 egg, margarine and 2 tsp pumpkin pie spice until crumbly.
Press onto bottom of 15x10 inch baking pan.
In large mixer bowl, beat cream cheese until fluffy.
Gradually beat in sweetened condensed milk, 2 eggs, pumpkin, 2 tsp pumpkin pie spice and salt; mix well.
Pour over crust; sprinkle with nuts.
Bake 30-35 minutes or until set. Cool.
Refrigerate; cut into bars. Store covered in refrigerator.
tand mixer, combine cake mix, pumpkin, brown sugar, oil, eggs, and