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Cookies, Candy & Desserts

Pumpkin-Cream Cheese Roll - 1997
​​​​​​Recipe courtesy of Patty Wiederholt

​INGREDIENTS
  • 3 Eggs
  • 1 Cup  Sugar
  • 2/3 Cup Pumpkin
  • 1 Teaspoon  Baking Soda
  • 1 Teaspoon Ginger
  • ½ Teaspoon Salt
  • 1 Teaspoon Lemon Juice
  • ¾ Cup  Flour
  • 2 Teaspoons Cinnamon
  • 1 Teaspoon Nutmeg
  • 1 Teaspoon Ground Cloves
  • 1 Cup  Chopped Nuts
  • 1 ½ Cups Confectioner's Sugar
  • 12 Ounces Cream Cheese
  • 6 Tablespoons Butter
  • ½ Teaspoon Vanilla
​​
PREPARATION
Beat eggs on high for 5 minutes.  Add sugar, pumpkin, soda, ginger, salt, lemon juice, flour, cinnamon, nutmeg and cloves.  Spread into a greased and floured jellyroll pan.  Lining the pan with waxed paper allows for easier removal of the cake.  Sprinkle with the chopped nuts.  Bake at 375 degrees for 15 minutes.  Turn cake onto a towel sprinkled with confectioner's sugar.  Roll up cake with towel and cool.  Beat the confectioner's sugar, cream cheese, butter and vanilla until smooth.   Gently unroll cooled cake and spread with cream cheese mixture.  Roll back up and place in refrigerator until set.  Slice and serve.  Freezes well up to 2 months.​

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