Pumpkin Roll

Name: Pumpkin Roll
Ingredients: 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

14 ingredients

13 steps

Ingredients

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

Directions

1

Beat eggs 5 minutes at high speed of electric mixer. Gradually add sugar, beating well.
2

Stir in pumpkin and lemon juice.
3

Combine flour and next 5 ingredients.
4

Add to pumpkin mixture and blend well.
5

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.
6

Turn cake out onto a towel sprinkled with 1/4 cup powdered sugar.
7

Beginning at narrow end, roll up cake and towel together, jelly roll fashion.
8

Cool.
9

Combine 1 cup powdered sugar, cream cheese, butter and vanilla.
10

Beat until smooth and creamy.
11

Unroll cake and spread with filling.
12

Roll cake up again; chill, seam side down.
13

When ready to serve, remove from refrigerator and slice.