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Pumpkin Log

3 eggs
1 c. sugar
3/4 c. flour
2/3 c. pumpkin (canned)
1 tsp. baking soda
1/2 tsp. cinnamon

Preheat oven to 375 degrees. Mix ingredients together. Line a 10"
x 15 cookie sheet with waxed paper. Pour mixture onto cookie sheet
and bake for 15 minutes. Sprinkle powdered sugar on a clean/new
dishtowel. Turn cake out of cookie sheet onto the dishtowel. Remove
the waxed paper and roll cake in towel while cake is still hot.
(Roll it lengthwise, from one 15" side to the other 15" side.) Cool
completely, then refrigerate overnight (but no more than one day).
Unroll carefully (it will still retain its basic curled shape),
removing towel, and spread filling inside. Sprinkle chopped nuts
on top of filling, if desired, and re-roll. Filling recipe is
below. The log can be frozen if wrapped tightly in aluminum foil.


2 Tbsp. butter, softened
8 oz. cream cheese, softened
3/4 tsp. vanilla
1/2 c. powdered sugar (or to taste, up to 1 cup)

Blend the ingredients together with a mixer until smooth.


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5 of 9 people found the following review helpful:
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excellent family tradition, November 24, 2004 - 12:27 PM
Reviewer: Angela from spokane
my mother used to make this for us at thanksgiving. It is a wonderful alternative to pumpkin pie for those of us who do not really like the pie. It is easy to make and can even be made in advance, freeing up time on the big day. I love it and am continuing the tradition with my kids.

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