Pumpkin Roll

By ngaldi

Ingredients

• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin
• 1 teaspoon lemon juice
• 3/4 cup flour
• 1 teaspoon baking powder
• 1 teaspoon ginger
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup finely chopped pecans or walnuts
• 2 cups powdered sugar
• 1 8-ounce package cream cheese, softened
• 1/2 cup softened butter or margarine
• 1/2 teaspoon vanilla extract

Details

Adapted from foodnetwork.com

Preparation

Step 1

Preheat oven to 375°. Grease and flour a 15" X 10" X 1" jelly roll pan. Beat eggs on high speed for 5 minutes. Gradually beat sugar into eggs mixture. Stir pumpkin and lemon juice into egg mixture. Sift together flour, baking powder, ginger, cinnamon, nutmeg and salt. Fold dry ingredients into pumpkin mixture Spread into pan and top with chopped nuts. Bake for 15 minutes, remove from oven and turn out on towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together. Let cool, and unroll. Combine sugar, cream cheese, butter and vanilla extract, beat until smooth. Spread over cake and roll back up. Store in refrigerator until ready to slice and serve.