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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pumpkin Roll Recipe

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This recipe for Pumpkin Roll, by , is from MY STEPMOM'S FAVORITE RECIPES, 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!

Kim Dennison


3 eggs
1/4 teaspoon ginger
2/3 cup pumpkin
1 teaspoon baking soda
1 cup sugar
1/2 teaspoon cinnamon
3/4 cup flour
1 teaspoon salt
1/2 cup chopped walnuts

Cream Cheese filling
8 oz pkg cream cheese sotened
2 tablespoons softened butter
1 teaspoon vanilla
1 cup powdered sugar

Combine all ingredients (except nuts) and mix together well. Use wax paper to line a 15x10" pan. Spray wax paper with cooking spray. Spread pumpkin mixture evenly on lined pan. Sprinkle with nuts and bake 15 minutes. As soon as its done turn pumpkin cake onto kitchen towel and roll up. Place in freezer about 15 minutes.

For cream cheese filling, beat all ingredients together with mixer till smooth.

Unroll pumpkin cake and place on foil large enough to wrap for storage. Spread cream cheese filling evenly over cake, Roll up and cover in foil. Refrigerate or freeze.




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