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Pumpkin Roll with Nuts Recipe

Description: Pumpkin Rolls are a popular fall and holiday treat. While this recipe calls for pecans, you can make it without them, if someone has nut allergies. Even without the nuts, you will find this Pumpkin Roll recipe irresistible.


 Cake Ingredients:
  • 3 Eggs
  • 3/4 cups Sugar
  • 3/4 cups Flour
  • 1 tsp. Baking Powder
  • 2 tsp. Ginger
  • 1/2 tsp. Nutmeg
  • 2/3 cup Canned Pumpkin (puree)
  • 1 tsp. Lemon Juice
  • 1 cup Pecans, chopped

Filling Ingredients:

  • 1 cup Powdered Sugar
  • 2- 3 ounce packages Cream Cheese
  • 4 Tablespoons Butter or Margarine
  • 1/2 Teaspoon Vanilla Extract


Preparation Directions:
  1. Preheat oven to 375 F.
  2. Grease and flour a cookie sheet.
  3. In a large bowl, beat eggs on high speed for 4-5 minutes.
  4. Gradually beat in sugar.
  5. Mix in pumpkin and lemon juice.
  6. Sift dry ingredients together.
  7. Fold (do not use mixer)dry ingredients into the pumpkin mixture.
  8. Spread batter onto the greased cookie sheet.
  9. Sprinkle chopped nuts onto batter.
  10. Bake in oven for 15 minutes.
  11. Remove cake from oven and turn onto a towel that has been sprinkled with powdered sugar.
  12. Roll towel and cake together. Allow to cool.
  13. While cake roll is cooling, prepare the filling by mixing all filling ingredients together until smooth. Set aside.
  14. Un-roll cooled cake and towel. Remove towel.
  15. Spread filling over the cake.
  16. Re-roll the cake.
  17. Place Pumpkin Roll in the refrigerator.
  18. Serve the pumpkin roll chilled.


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