Pumpkin Cheesecake Roll

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  • 3 eggs
  • 2/3 cup pumpkin
  • 1 teaspoon lemon juice
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup chopped walnuts


  • 1 cup confectioners' sugar
  • 7 ounces cream cheese
  • 4 tablespoons butter
  • 1/2 teaspoon vanilla extract


  1. Heat oven to 375 degrees F. Grease and flour a 15 x 10 x 1-inch jellyroll pan or cookie sheet.
  2. Cake: Beat eggs at high speed for 5 minutes; gradually beat in sugar.
  3. Stir in pumpkin and lemon juice; stir in remaining ingredients (dry) together.
  4. Fold into pumpkin mixture.
  5. Spread in prepared or jellyroll pan or cookie sheet. Sprinkle with walnuts.
  6. Bake for 15 minutes.
  7. Turn out onto towel (will stick to terry towel). Sprinkle with confectioners' sugar. Roll cake and towel together and cool, then unroll.
  8. Filling: Combine all ingredients. Beat until smooth and spread over cake. Roll and chill.

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