- 8
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Ingredients
- Preparation:
- Vegetable cooking spray
- 3 large eggs
- 1 cup granulated sugar
- 3/4 cup all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2/3 cup canned unsweetened pumpkin
- 1/2 cup finely chopped pecans, toasted
- 1 teaspoon lemon juice
- 1 1/2 cups powdered sugar, divided
- 2 (3-ounce) packages cream cheese, softened
- 1/4 cup butter or margarine, softened
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- Garnishes: powdered sugar, chocolate-coated pecan halves
- 15- 10-inch and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.
- 375° 15 375° for 15 minutes or until a wooden pick inserted in center comes out clean.
- 1 1 cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon juice.
- 1-inch 3 remove towel. Spread cream cheese mixture on cake, leaving a 1-inch border around edges. Re-roll cake without towel, and place, seam side down, on a serving platter. Cover and chill at least 3 hours. Garnish, if desired.
Preparation
Step 1
As above.