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Categories:
eggs sugar pumpkin lemon juice all-purpose ground cinnamon baking powder salt ground ginger ground nutmeg powdered sugar cream cheese butter vanilla extract
Viewed: 45 - Published at: 2 years agoIngredients
- 3 eggs
- 1 c. sugar
- 2/3 c. cooked, mashed pumpkin
- 1 tsp. lemon juice
- 3/4 c. all-purpose flour
- 2 tsp. ground cinnamon
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. ground ginger
- 1 tsp. ground nutmeg
- 1 1/4 c. powdered sugar, divided
- 1 (8 oz.) pkg. cream cheese, softened
- 1/4 c. butter, softened
- 1/2 tsp. vanilla extract
Method
- Beat eggs 5 minutes at high speed of electric mixer. Gradually add sugar, beating well.
- Stir in pumpkin and lemon juice.
- Combine flour and next 5 ingredients.
- Add to pumpkin mixture and blend well.
- Spoon batter onto a greased and floured 15 x 10 x 1-inch jelly roll pan, spreading evenly to corners. Bake at 375° for 15 minutes.
- Turn cake out onto a towel sprinkled with 1/4 cup powdered sugar.
- Beginning at narrow end, roll up cake and towel together, jelly roll fashion.
- Cool.
- Combine 1 cup powdered sugar, cream cheese, butter and vanilla.
- Beat until smooth and creamy.
- Unroll cake and spread with filling.
- Roll cake up again; chill, seam side down.
- When ready to serve, remove from refrigerator and slice.
