"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pumpkin Cake Roll Recipe

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This recipe for Pumpkin Cake Roll, by , is from Family Favorites, 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!

Kymberlee Shields


3 eggs
1 cup granulated sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt

1 cup powdered sugar
1 8ounce package cream cheese-softened
4 tablespoons butter
1/2 teaspoon vanilla

Beat eggs at high speed for 5 minutes; gradually beat in sugar.
Stir in pumpkin and lemon juice.
Mix dry ingredients; add pumpkin mixture.

Spread in a greased and floured jelly roll pan. (Cookie sheet with an edge.)

Bake at 375 for 15 minutes.

Turn out onto a clean dish towel sprinkled with powdered sugar.

Starting at the narrow end, roll towel and cake together.

Cool, then unroll.

Combine filling ingredients and beat until smooth.

Spread over the unrolled cake.

Roll cake back up and chill until serving time. Cake may also be frozen.

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Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes




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