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Pumpkin Roll

October 18, 2009

3  eggs
1  cup  sugar
1  teaspoon  lemon juice
2/3  cup  pumpkin
3/4  cup  flour
1  teaspoon  baking powder
2  teaspoons  cinnamon
2 teaspoons  lemon juice
1 teaspoon  ginger
1/2   teaspoon  nutmeg
1/2    teaspoon  salt
1   teaspoon  sugar
1    cup  chopped nuts
1  cup  powdered sugar
6  ounces  cream cheese — softened
4  tablespoons  butter — softened
1/2 teaspoon  vanilla
Beat 3 eggs at high for 5 minutes

Gradually add: 1 cup sugar, 1 tsp. lemon juice, 2/3 cup pumpkin

In separate bowl, mix: 3/4 cup flour, 1 tsp. baking powder, 2 tsp. cinnamon, 2 tsp. lemon juice, 1/2 tsp. salt, 1 tsp. ginger, 1 tsp. nutmeg. Add to pumpkin mixture.

Line jelly roll pan with parchment paper. Pour mix in jelly roll pan, top with 1 cup chopped nuts.

Bake 15 minutes at 375
Powder sugar a towel. Turn cake upside down onto towel. Remove paper. Cool 1/2 hour.

Unroll and spread with 1 cup powdered sugar, 6 oz. cream cheese, 4 tbsp. butter and 1/2 tsp. Vanilla

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