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Categories:
flour baking powder cinnamon nutmeg salt eggs sugar pumpkin lemon juice walnuts sugar cream cheese butter vanilla
Viewed: 15 - Published at: a year agoIngredients
- 34 cup flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon 1 tsp. ginger
- 12 teaspoon nutmeg
- 12 teaspoon salt
- 3 eggs
- 1 cup sugar
- 23 cup canned pumpkin
- 1 teaspoon lemon juice
- 1 cup walnuts, chopped
- 1 cuup powdered sugar
- 6 ounces cream cheese
- 4 tablespoons butter
- 12 teaspoon vanilla
Method
- Mix together flour, baking powder, cinnamon, ginger, nutmeg and salt; set aside.
- Beat eggs on high for 5 minutes, then beat in sugar.
- Next add the pumpkin and lemon juice, mix well.
- Stir in dry ingredients.
- Line a cookie sheet with waxed paper, then spread the batter in the pan.
- Top with chopped walnuts and bake in preheated oven at 375F for 15 minutes.
- While still warm lay approximately 4-5 layers of paper towels on the counter and put the cookie sheet face down on the paper towels.
- Remove the cookie sheet and carefully peel off the waxed paper.
- Roll into a roll, rolling the paper towels into the roll.
- Place in the refrigerator until cool.
- Mix all the frosting ingredients until smooth.
- Unroll cooled cookie mixture, remove paper towels and spread filling onto mixture.
- Roll back up and refrigerate again until cool before serving.
- Should be refrigerated between servings.
