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Serves 8 - 10
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Pumpkin Cake Roll

Contributed by: JaDee


  • 3 eggs
  • 1 c. sugar
  • 2/3 c. cooked or canned pumpkin
  • 1 tsp. lemon juice
  • 3/4 c. flour
  • 2 tsp. ground cinnamon
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. nutmeg
  • finely chopped walnuts

Cream Cheese Filling:

  • 2 pkg. (3 oz., each) cream cheese, softened
  • 1 c. confectioners' sugar
  • 1/4 c. butter or margarine, softened
  • 1/2 tsp. vanilla extract


In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice. Combine the next 5 ingredients; fold into the pumpkin mixture.

Grease a 15-in. x 10-in. x I-in baking pan; line with waxed paper. Grease and flour the paper. spread the batter into the pan; sprinkle with walnuts. Bake at 375-F for 15 minutes or until cake springs back when lightly touched.

Immediately, turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in towel; starting with the short end. Cool.

Cream Cheese Filling:

Additional confectioners' sugar, optional

In a mixing bowl, beat the first 4 ingredients until fluffy.

Carefully unroll the cake. Spread filling over cake to within 1-in. of edges. roll up again. Cover and chill until serving. Dust with confectioner's sugar, if desired.

Serving Size: Serves 8 - 10



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