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Pumpkin Roll

1 review
Servings 1 Roll Prep Time 20 Minutes Cook Time 15 Minutes


3 Eggs
1 Cup Sugar - White
1/3 Cup Pumpkin (Canned)
1 Tablespoon Lemon Juice
3/4 Cup Flour - All Purpose
2 teaspoon Seasoning - Cinnamon
1 Teaspoon Seasoning - Ginger
1/2 Teaspoon Seasoning - Nutmeg
1/2 teaspoon Seasoning - Salt
1 Teaspoon Baking Powder
4 Tablespoons Butter
Filling - 1 Cup Sugar - Powdered
Filling - 1/2 Teaspoon Vanilla Extract
Filling - 1 (8 oz) Cream Cheese


Filling: mix in medium bowl soften cream cheese, butter powder sugar and vanilla until smooth.


In large bowl combine eggs and sugar mix well. add pumpkin lemon juice mixing until well blended.

In separate bowl combine flour baking powder spices and salt. add to egg mixture mixing well spread batter into greases and waxed paper lined 10x15 jelly roll pan.

Bake at 375 for 15 min. remove. cool for 15min place cake on clean wax paper let cool for another 10 mins from 10in side roll cake up in paper. set aside. Meanwhile prepare filling. unroll cake remove the wax paper and add filling. roll up cake and chill for 1 hr.slice and serve keep left over in fridge.

Note: I sprinkle Powder sugar on the top of mine before cutting and serving.

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