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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Pumpkin & Cream Cheese Roll up Recipe

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This recipe for Pumpkin & Cream Cheese Roll up, by , is from Loretta's Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tina Perry


¾ C sifted all purpose flour
1 tsp baking powder
2 tsp cinnamon
1 tsp pumpkin pie spice
½ tsp nutmeg
½ tsp salt
3 eggs, slightly beaten
1 C sugarº
⅔ C canned pumpkin
1 C chopped walnuts
confectioners sugar
8 oz cream cheese, softened
1 C sifted confectioners sugar
6 T butter, softened
1 tsp vanilla

Preheat oven to 375º. Grease 10x15 jelly roll pan. Line greased pan with wax paper, then grease and flour the wax paper. Sift flour with next 5 ingredients. Beat eggs and sugar in large bowl til thick and fluffy. Beat in pumpkin. Stir in dry ingredients. Spread onto prepared pan. Sprinkle with walnuts. Bake 15 minutes. Invert onto damp kitchen towel dusted with confectioners sugar. Peel off wax paper. Trim ¼ in from sides of cake. Roll cake into towel as for jelly roll. Place seam side down. Cool completely.
Beat cream cheese with remaining ingredients in bowl until smooth. Unroll cake, remove towel, then spread with cream cheese mixture. Reroll & chill til serving.

Personal Notes:
Personal Notes:
My friend Marti Shannon made this for our family for Christmas one year. I made the roll several times. This is one of Shelby's favorites.




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