From the kitchen of Mary Cullett, Carson, California

Ingredients

• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin puree (canned or fresh)
• 1 tsp. lemon juice
• 3/4 cup flour
• 1 tsp. baking powder
• 2 tsp. cinnamon
• 1 tsp. ginger

• 1/2 tsp. nutmeg
• 2 tsp. pumpkin pie spice
• 1 cup chopped walnuts
• FILLING
• 1 8-oz. pkg. cream cheese
• 4 tbsp. butter or margarine
• 1 cup powdered sugar
• 1 32-oz. container whipped topping

Instructions

1. In a large bowl, mix all ingredients except for walnuts and filling. Spread pumpkin mix all over greased cookie sheet. (It's so much easier than using shortening and flour). Sprinkle chopped walnuts on top.

2. Bake for 1 hour at 350 degrees. Cool in pan for 15 minutes, then turn onto wax paper for another 15 minutes. Roll up cooked dough for 10 minutes.

3. Prepare filling mixture in a separate bowl. Unroll the cake, then spread the filling, then roll back up and refrigerate for 1 hour. Slice with a very sharp knife.

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Find more about:

• Autumn |
• Cream Cheese |
• Holiday & Seasonal Cakes |
• Lemon Juice |
• Pumpkin (recipes) |
• Walnuts |
• Whole Eggs

Related Categories:

• Fall Desserts |
• Holiday & Seasonal Cakes |
• Pumpkin Recipes