Pumpkin Roll


  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin
  • 1 tsp. lemon juice
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1/3 tsp. salt
  • Ad
  • 1 cup nuts, chopped
Pumpkin Roll Filling:
  • 1 cup powdered sugar
  • 2 pkgs. cream cheese (3oz. size)
  • 4 tsp. margarine
  • 1/2 tsp. vanilla


Beat eggs 5 minutes. Add sugar, pumpkin and lemon juice. Sift together dry ingredients and add to pumpkin mixture. Roll dough out on greased and floured 15x10 inch sheet. Top with chopped nuts. Bake in 375 degree F oven for 15 minutes. Turn out on towel which is covered lightly with powdered sugar. Sprinkle cake with powdered sugar. Roll towel and cake up; cool. Unroll and spread filling over cool cake; roll back (without towel) and chill.

By Robin from Washington, IA


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