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Pumpkin Cream Cheese Roll Recipe

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This recipe for Pumpkin Cream Cheese Roll, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Sobania
Added: Saturday, November 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. chopped nuts

Beat 3 eggs on high for 5 minutes.

Add:
2/3 c. pumpkin
1 c. sugar
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

Filling:
1 c. sugar
2 - 3 oz. pkg. cream cheese
1/2 stick margarine
1/2 tsp. vanilla
Whip till fluffy.

Directions:
Directions:
Grease and flour jelly roll pan. Pour cake mixture in pan. Sprinkle with 1 c. chopped nuts. Bake at 375 for 15 minutes. Cool 5 minutes in pan. Spread filling mix on top of cake, roll up and cool.

 

 

 

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