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Pumpkin Log Recipe

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This recipe for Pumpkin Log, by , is from The Pitts 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!

Aubrey Pitts


3 eggs
1 c. sugar
⅔ c. pumpkin
1 t. lemon juice
cup flour
1 tsp baking powder
tsp salt
2 tablespoons pumpkin pie spice
1 c. chopped nuts

1 c. powdered sugar
6 oz. softened cream cheese
4 T. butter
t. vanilla

Cake: beat three eggs on high speed of mixer for five minutes. Slowly beat in 1 cup of sugar. Stir in 2/3 cup pumpkin and 1 teaspoon lemon juice. In another bowl, stir together 3/4 cup flour,1 teaspoon baking powder, 1/2 teaspoon salt and 2 1/2 tablespoons pumpkin pie spice. Fold into egg mixture. Spread on greased and floured 15 x 10" pan. Top with 1 cup chopped nuts bake at 375 for 15 minutes. Turn out on towel sprinkled with powdered sugar, roll up like jelly roll. Cool. Filling: combine 1 c. powdered sugar, 6 oz. softened cream cheese, 4 T. butter, 1/2 t. vanilla. Beat smooth, spread on unrolled cake and re-roll log and slice. Freezes well.




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