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Tina’s Pumpkin Roll

June 14, 2013

1/4 C. Powdered Sugar
1 C. Sugar
3/4 C. Flour
3 Eggs
2/3 C. Pumpkin
1/2 t. Baking Powder
1/2 t. Baking Soda
1/2 t. Cinnamon
1/2 t. Cloves
1/4 t. Salt
1 C. Walnuts

Sprinkle a hand towel w/powdered sugar, set aside. Mix all ingredients well in bowl. Pour into wax paper lined 15 x 10 inch jelly roll pan. Sprinkle w/nuts. Bake for 13 to 15 minutes in a 375 degree oven.

Remove from oven & cool for a minute. Flip cake out of pan onto hand towel sprinkled w/powdered sugar. Remove wax paper. Lay left over towel onto cake. Roll up w/towel. Allow to sit a minute to cool. Unroll, spread filling over cake & reroll w/no towel on frosted cake. Remove, wrap pumpkin roll in saran wrap or foil. Refrigerate for several hours before serving. Dust w/more powdered sugar before serving. These also freeze well. One small can of pumpkin will make three pumpkin rolls.

Filling

1 8 oz. Block Cream Cheese
6 T. Melted Margarine or Butter
1 C. Powdered Sugar
Dash Vanilla

Mix all ingredients in bowl w/hand mixer until smooth.

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