"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin


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This recipe for AUNT SUZANNE'S PUMPKIN ROLL, by , is from 2019-2020 MANNINGS All Star Cheer Cookbook, 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!

Submitted by Christina Ragusin; From the Kitchen of Suzanne Beaver


Pumpkin Roll:
3 eggs
1 c. sugar
2/3 c. pumpkin
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
1 c. pecans
Powdered sugar

1 c. powdered sugar
1 (8 oz.) cream cheese (at room temperature)
4 Tbsp. butter or margarine (softened)
1 tsp. vanilla

- Preheat oven to 375 F. Grease and flour a 15 x 10-inch jelly-roll pan. Sprinkle a thin, cotton kitchen towel with powdered sugar.
- Beat eggs on high speed for 5 minutes. Gradually add in sugar. Stir in pumpkin and lemon juice.
- Combine flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold in pumpkin mixture. Spread in pan. Sprinkle nuts on top.
- Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Roll up cake and towel together, starting with narrow end. Cool.

- Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small bowl until smooth.
- Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
- Sprinkle with powdered sugar before serving.

Personal Notes:
Personal Notes:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.




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