Easy Pumpkin Roll

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Serves 10 | Prep Time 30 | Cook Time 20

Why I Love This Recipe

This dessert was made by a special friend, co-worker Lenore Ateyeh when we were operators in 1978. I continue to make this thorough out the year with either fresh or canned pumpkin a favorite of family, friends and co-workers.

Submitted by: "Teresa Braswell"

Ingredients You'll Need

3 eggs
1 cup white sugar
2/3 cup of pumpkin (can or freshly cooked)
3/4 cup self rising flour
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt

1 cup powder sugar
2 (3oz) or 1(8 oz) cream cheese
1 TBS margarine
1/2 tsp vanilla


Beat 3 eggs on high speed for 5 min's.

Gradually add 1 cup white sugar & 2/3 cup pumpkin

In another bowl, mix 3/4 cup self rising flour.

2 tsp cinnamon, 1 tsp, ginger, 1/2 tsp nutmeg &

1/2 tsp salt add to pumpkin mixture.

Spread onto greased & floured plan 15x10X1

Top with nuts (optional).

Bake at 375 for 10-15 min's

Put on towel covered with confectionery sugar and roll while


While cooling

Mix other ingredients until smooth

1 cup powder sugar

cream cheese

1 TBS margaine

1/2 tsp vanilla

Unroll cake (leave on towel) and spread filling, reroll & regrigerate

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