Pumpkin Roll

Name: Pumpkin Roll
Ingredients: 6 eggs; 2 c. sugar; 2 tsp. lemon juice; 1 1/2 c. pumpkin; 1 1/2 c. flour; 2 tsp. baking powder; 4 tsp. cinnamon; 2 tsp. ginger; 1 tsp. nutmeg; 1 tsp. salt; 2 c. pecans, chopped; powdered sugar; 12 oz. cream cheese; 1/2 c. butter; 1 tsp. vanilla; 1 c. powdered sugar

16 ingredients

11 steps

Ingredients

6 eggs
2 c. sugar
2 tsp. lemon juice
1 1/2 c. pumpkin
1 1/2 c. flour
2 tsp. baking powder
4 tsp. cinnamon
2 tsp. ginger
1 tsp. nutmeg
1 tsp. salt
2 c. pecans, chopped
powdered sugar
12 oz. cream cheese
1/2 c. butter
1 tsp. vanilla
1 c. powdered sugar

Directions

1

Beat eggs at medium speed for 5 minutes.
2

Add sugar and lemon juice, beat 30 seconds.
3

Stir in pumpkin.
4

Set aside.
5

In large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt.
6

Add pumpkin mixture, stirring until smooth.
7

Spread into 2 greased and floured 17 x 11-inch cookie sheets (with sides). Sprinkle with nuts.
8

Bake at 375° for 12 to 15 minutes or until toothpick comes out clean.
9

Remove and cool in pan for 5 minutes. Invert onto tea towel, sprinkle with powdered sugar.
10

Roll up lengthwise, rolling tea towel inside and around cake.
11

Chill in refrigerator for 30 minutes.