"Jimmy's Recipe Cards"

Pumpkin Roll

3/4 cup of self-rising flour
3 eggs, beaten
3/4 cup of sugar
2/3 cup of pumpkin
2 teaspoons of ground cinnamon
1 teaspoon of ginger
1/2 teaspoon of nutmeg
1/2 cup if finely chopped pecans or walnuts
3 cups of confectioners sugar
1 – 8 ounce package of cream cheese

Combine the eggs, flour, and 3/4 cup of sugar and mix well.
Add the pumpkin, cinnamon, ginger, and nutmeg to the flour mixture and mix until well blended. Grease a cookie sheet and spread the batter in the pan.
Bake for 15 minutes at 375 degrees.
Flip the thin cake onto a clean towel and using the towel, roll it into a roll.
Allow to set until cool.

While the cake is cooling mix the confectioners sugar, cream cheese, and the chopped nuts together until smooth and creamy.
When the cake is cool, unroll it and remove the towel.
Spread the cream cheese mixture on the cake and roll it back up into a roll.
Dust the roll with a little confectioners sugar before slicing.

Did You Know?

It’s not sunlight that ripens tomatoes, it’s warmth.

If you store tomatoes with stems pointed down they will stay fresh longer.


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