Pumpkin Roll Pinwheels


PUMPKIN ROLL PINWHEELS

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CAKE ROLL

  • 3 eggs (beaten)      
  • 1 cup sugar
  • 2/3 cup cooked pumpkin
  • 1 tablespoon lemon juice
  • 3/4 cup self-rising flour
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • Pecans (1/2 cup or more, chopped)  *

Mix all ingredients except pecans.  Spread on greased and floured cooked sheet (large).

Sprinkle pecans on top.  Bake at 370° for 15 minutes

IMMEDIATELY:  Place a baking towel or pastry parchment sprinkled with powder sugar over pan and invert.  Lift pan off and roll up while hot.   Let cool while making filling.

CREAM CHEESE FILLING

  • 1 cup powdered sugar
  • 6 oz. cream cheese (softened)
  • 4 tablespoons butter
  • 1/2 teaspoon vanilla

Beat until smooth.  Spread on unrolled cake.  Add more pecans if you like.   Re-roll, cover with waxed paper, pastry parchment or plastic wrap and refrigerate until ready to serve.

*  NOTE:  You can use walnuts; raisins, craisins or a mixture of them.

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