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Pumpkin Spice Roll

Serves: 12

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Pumpkin Spice Roll recipe on the web!!


   _ eggs
   _ 1/2 cups sugar
   _ cup pumpkins canned
   _ 1/2 teaspoons lemon juice
   _ cup flour
   _ 1/2 teaspoons cinnamon ground
   _ 1/2 teaspoons ginger ground
   _ teaspoon baking powder
   ___ teaspoon nutmeg ground
   ___ teaspoon salt
   Powdered sugar
   _ 8-ounce package cream cheese softened
   _ tablespoons butter or margarine, softened
   1 teaspoon vanilla extract
   _ 1/2 cups powdered sugar


At least 6 hours or up to 1 day before serving:

Preheat oven to 375°. Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Line with waxed paper; grease and flour waxed paper. In a large mixer bowl at medium speed, beat eggs for 1 minute. Gradually add sugar, beating until well mixed. At low speed, beat in pumpkin and lemon juice.

In a medium bowl, stir together flour, cinnamon, ginger, baking powder, nutmeg and salt. At low speed, beat flour mixture into pumpkin mixture just until blended. Spread batter evenly in pan. Bake for 15 to 18 minutes or until top springs back when lightly touched and edges are lightly browned.

Generously sift powdered sugar over a tea towel. Loosen edges of cake and turn out onto towel. Carefully remove waxed paper. Starting from the short side, roll in towel. Place seam-side down on a wire rack. Cool completely.

In a small mixer bowl at medium speed, beat cream cheese, butter or margarine, and vanilla until smooth and creamy. Gradually add sugar and beat until fluffy.

To assemble, gently unroll cake and remove towel. Spread top of cake with filling, leaving a 1/2 -inch border on all sides; re-roll cake. Wrap in waxed paper, then foil. Chill, seam-side down, at least 4 hours or until ready to serve.

Slice with a serrated knife.


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