Pumpkin roll #1
12 Servings
Ingredients
| Quantity | 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 |
Directions
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, .