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Pumpkin and Cream Cheese Cake Roll Recipe

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This recipe for Pumpkin and Cream Cheese Cake Roll, by , is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Evans


3 large eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1 cup walnuts, finely chopped (optional)

1 cup confectioners sugar
1 (8 oz.) pkg. cream cheese
1/4 cup butter or margarine, softened
1/2 tsp. vanilla

Have all ingredients at room temperature.
Lightly grease a 15x10x1-inch jelly roll pan, then cover with a large sheet of waxed paper. Grease and flour paper. Set aside.
Place eggs in large mixing bowl and beat at high speed for 5-10 minutes, or until light and fluffy. Gradually beat in sugar. Stir in pumpkin and lemon juice by hand. Sift together flour, baking powder, salt, and spices, and gently fold into pumpkin-egg mixture. Pour into prepared pan and spread evenly. Sprinkle top with chopped nuts, then very lightly press them into the batter with your fingertips. Bake at 375 for 15 minutes, or until cake is springy when touched lightly. DO NOT OVERBAKE OR CAKE WILL CRACK WHEN ROLLED. Remove cake from oven and sprinkle with a little extra confectioners sugar.
Cover with a dish towel and reverse onto counter top. Remove pan and peel off waxed paper. Roll towel and cake together to cool. While cake is cooling, make filling.
FILLING: Combine confectioners sugar, cream cheese, butter and vanilla. Beat until smooth and creamy.
TO ASSEMBLE: Unroll cooled cake and spread filling onto cake. Roll cake and place onto serving platter. Dust with more confectioner's sugar.

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