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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 15 |
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Don't over bake it needs to stay moist so it will not crack when you spread filling on it. I also double fold the towel end that I start the rolling process with. Just handles better if the center of the roll is larger. Ingredients:
3 eggs |
1 cup sugar |
2/3 cup pumpkin |
1 teaspoon lemon juice |
3/4 cup flour |
1 teaspoon baking powder |
2 teaspoons cinnamon |
1 teaspoon ginger |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
1 cup walnuts |
1 cup powdered sugar |
6 ounces cream cheese |
4 tablespoons butter |
1/2 teaspoon vanilla |
Directions:
1. Beat eggs five minutes on high speed.
2. Gradually beat in sugar.
3. Stir in pumpkin, lemon juice, flour, baking powder, cinnamon, ginger, nutmeg and salt.
4. Spread in greased and floured 15x10x1-inch pan.
5. Top with walnuts.
6. Bake 15 minutes at 350°.
7. Turn out on a towel sprinkled with powdered sugar and roll.
8. Let cool.
9. In a bowl add powered sugar, cream cheese, butter and vanilla and beat smooth.
10. Spread on cake, roll again and chill.
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