I have used this recipe and had many compliments.


  • 3 eggs
  • 1c sugar - granulated
  • 2/3c pumpkin
  • 1tsp lemon juice
  • 3/4c flour
  • 1tsp baking powder
  • 2tsp cinnamon
  • 1tsp ginger
  • 1/2tsp nutmeg
  • 1/2tsp salt
  • 1/2c chopped walnuts
  • Filling:
  • 1c confectioners sugar
  • 6 oz. cream cheese
  • 4T margarine
  • 1/2tsp vanilla


Combine the filling ingred. and beat smooth. Set aside.
Beat eggs high speed 5 min, gradually beat in sugar.
Stir in pumpkin and lemon juice
Stir dry ingred. and then fold into pumpkin mixture
Place on greased and floured 15x10 pan
Top with nuts
Bake 375 for 15 min.
Immediately turn this out on a non terry towel that has been sprinkled with confectioners sugar
Start at the narrow end, roll the towel and cake together, and let cool.
When cool, unroll and spread the cream cheese filling over the cake.
Reroll the cake
Chill and serve.

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Submitted 6/13/05.
Source: The On-Line Cookbook
Submitted By: Sandy
Pumpkin Roll with Cream Cheese Filling