1 x 17 inches jelly roll pan with parchment paper; set
Pumpkin Pie Bread Pudding: Whisk half and half, pumpkin, brown sugar, eggs, pumpkin pie spice
arge bowl, combine the flour, pumpkin pie spice, baking powder, baking
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.
Bake at
375\u00b0
for 20 minutes.\tGrease cookie sheet and lay in wax paper.
Mix eggs, sugar, pumpkin, flour, spice and nuts in a bowl.
Stir
and pour in pan and bake.
Place a tea towel on counter
top
and sift powdered sugar on towel until its very white.
When
pumpkin
bread is done, place on towel and roll
up while
it's
very warm.
Let set.
Roll up until cold.
Unroll. Spread cream cheese filling and roll up again. Slice and enjoy.
egular sugar.
Fold in pumpkin.
Add lemon juice.
he sugar, eggs, oil and pumpkin first in a large bowl
inutes. Gradually add white sugar, pumpkin, and lemon juice. Add flour
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
innamon.
Using your hands, roll cookie dough into 1 1
If using fresh pumpkin the original recipe states: Bring a large pot
utside of the pumpkin clean.
Cut the pumpkin in half and
t a time, then add pumpkin puree and vanilla. Stir in
n edge or a jelly roll pan. Line the cookie sheet
aper-line 15x10-inch jelly roll pan; set aside.
In