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Pumpkin Cake Roll Recipe

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This recipe for Pumpkin Cake Roll, by , is from Frazer Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Betty Strider


3 eggs
1 c. sugar
2/3 c. pumpkin
1 t. lemon juice

3/4 c. flour
1 t. baking powder
2 t. cinnamon
1 t. ginger
1/2 t. nutmeg
1/2 t. salt

1 c. walnuts, finely chopped
powdered sugar

1 c. powdered sugar
3-4 oz. cream cheese
1/2 t. vanilla
2 T margarine
1 c. cool whip

Beat eggs on high speed of mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice.
Stir together flour, baking poweder, cinnamon, ginger, nutmeg and salt. Fold this mixture into pumpkin.

Spread in greased and floured 15 x 10 x 1 pan. Top with 1 c. finely chopped walnut.

Bake at 375 for 15 minutes. Turn out on towel sprinkled with powdered sugar. Roll towel and cake together; cool, unroll.

Add all filling ingredients together and beat til smooth. Spread over cake. Roll, chill. Slice when ready to serve.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Editors note: I make the same pumpkin roll but use pecans, instead of walnuts




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