Pumpkin Roll

Photo by Deniece K.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    eggs

  • 1

    c white sugar

  • 2/3

    c pumpkin

  • 1

    tsp lemon juice(optional)

  • 3/4

    c flour

  • 1

    t baking powder

  • 1/2

    t salt

  • 2

    t ground cinnamon

  • 2

    t pumpkin pie spice

  • 1

    c chopped walnuts

  • 8 ozs pkg cream cheese

  • 2

    T butter

  • 1 1/2

    cups confectioners' sugar

  • 1

    t vanilla extract

Directions

Preheat oven to 350. Lightly grease a 10x15 inch jelly roll pan. In a large bowl, beat eggs until fluffy. Beat in sugar until fluffiness resumes. Stir in pumpkin and lemon juice. In a separate bowl, combine flour, baking powder, salt, cinnamon and pumpkin pie spice. Fold dry ingredients into pumpkin mixture. Spread in prepared pan; sprinkle with nuts. Bake in preheated oven 15 minutes. Sprinkle a kitchen towel with confectioner's sugar. Turn cake out onto towel while still hot. Carefully roll cake in towel, long ends together, and let cool completely. Filling: In medium bowl, cream together cream cheese, butter and confectioners' sugar. Stir in vanilla. Carefully unroll cooled cake and remove kitchen towel. Spread cake with filling and re-roll. Refrigerate until ready to serve.

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