Pumpkin Roll

By criscrossqz

Thanksgiving wouldn't be Thanksgiving without this! Beth asks for it each year:) .. It freezes & refrigerates well, and travels in a suitcase well too!

Ingredients

• Filling:
• 3 eggs
• 1 c. sugar
• 2/3 c. pumpkin puree
• 1 tsp. lemon juice
• 3/4 c. flour
• 1 tsp. baking powder
• 2 tsp. cinnamon
• 1 tsp. ginger
• 1/2 tsp. EACH salt and nutmeg
• 1-1/2 c. finely ground nuts (pecans)
• 8 oz. softened cream cheese
• 4 Tb. butter, softened
• 1 c. powdered sugar
• 1/2 tsp. vanilla

Details

Servings 8

Preparation

Step 1

Prepare a 15x10" jelly roll pan (cookie sheet with sides) by spraying pan, then lining it with foil or waxed paper, and spraying the paper. Spread a clean kitchen towel on the counter and sprinkle liberally with powdered sugar....Preheat oven to 350
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In large bowl, combine eggs and sugar, beting well. Add pumpkin and lemon juice, mixing until blended.

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In separate bowl, combine flour, baking powder, spices & salt. Add to egg mixture, mixing well. Spread batter into prepared pan. Sprinkle ground nuts evenly over top of batter. Bake at 350 for 15 min. Remove from oven cool 15 min. Flip over onto prepared towel and carefully peel off paper. Roll up in the towel from the short end. Cool completely on the counter.

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While cake is cooling, prepare filling. Beat everything together until thick, smooth and creamy. When cake has cooled completely, carefully unroll and evenly spread filling over cake. Roll back up and sprinkle with powdered sugar. Wrap in plastic wrap and refrigerate at least 1 hour before serving