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
aper-line 15x10-inch jelly roll pan; set aside.
In
Beat eggs for 5 minutes.
Add all other ingredients and mix well.
Grease and flour jelly roll pan or large cookie sheet. Pour batter on cookie sheet and spread evenly.
Sprinkle with chopped nuts, if you want.
Bake at 375\u00b0 for 15 minutes.
Place on a clean tea towel and roll up into a roll.
Let cool.
Unroll, fill with filling (recipe to follow).
Reroll and refrigerate.
Grease 15 x 10-inch pan.
Line with wax paper and grease. Beat eggs 5 minutes.
Add gradually sugar, then pumpkin.
Add flour, salt, baking powder and cinnamon.
Pour into pan; sprinkle with nuts.
Bake at 375\u00b0 for 15 minutes.
Take it out of the oven and turn over onto a towel with 10x sugar sprinkled on it.
Roll long ways; let cool 1 1/2 hours.
Roll out and spread with filling (recipe follows).
May be frozen or refrigerated.
Beat eggs on high speed in mixer for 5 minutes.
Gradually add sugar, pumpkin, lemon juice, flour, cinnamon, ginger, nutmeg and salt.
Mix, then spread on greased and floured cookie sheet.
Top with walnuts.
Bake at 375\u00b0 for 15 minutes.
Have pastry sheet sprinkled with powdered sugar.
Turn cake onto pastry sheet, spread with filling and roll cake like jelly roll.
Let cool.
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.
00b0F.
Spray a jelly-roll pan with nonstick spray and
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.
br>Add the can of pumpkin, blending in well.
Blend
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.