Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | 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, .