Pumpkin roll #1

Yield: 12 Servings

Measure Ingredient
3 Eggs
1 cup Sugar
⅔ cup Pumpkin
1 tablespoon Lemon juice
¾ cup Flour
2 teaspoons Baking powder
½ teaspoon Nutmeg
2 teaspoons Cinnamon
½ teaspoon Salt
¾ cup Nuts
¾ cup Chopped nuts
1 cup Powdered sugar
4 ounces Cream cheese
4 tablespoons Melted butter
1 teaspoon Vanilla

FILLING

ROLL: Mix all ingredients except nuts. Pour into 2 cookie sheets lined with foil sprayed with Pam on both sides. Spread evenly. Sprinkle nuts on top.

Bake at 375 degrees for 15 minutes. Remove paper and roll in a dish towel.

Cool completely.

FILLING: Combine all filling ingredients. Place cake nut-side down and spread with filling and roll back up. Refrigerate or freeze. Slice to serve.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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