Pumpkin Cake Roll

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 3 large 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
• 1/2 cup finely chopped nuts
• 1 cup powdered sugar
• 2 (3 ounce) packages cream cheese, softened
• 4 tablespoons butter
• 1/2 teaspoon vanilla

Recipe

• 1 in a medium bowl, make filling by mixing all filling ingredients together and setting aside.
• 2 preheat oven to 375°f.
• 3 in a large bowl, beat eggs for 5 minutes.
• 4 gradually add sugar.
• 5 in separate bowl, mix remaining ingredients together except nuts; gradually add to egg mixture.
• 6 grease a 15x10x1 cookie sheet; line with wax paper; grease and flour paper.
• 7 spread mixture evenly onto cookie sheet; top with nuts and bake for 13-15 minutes or until top of cake springs back when touched.
• 8 sprinkle a cotton kitchen towel liberally with powdered sugar.
• 9 immediately loosen and turn cake onto towel; carefully peel off paper.
• 10 roll up cake and towel and allow to cool on wire rack.
• 11 unroll cake very carefully and remove towel; spread filling over cake and reroll.
• 12 wrap with plastic wrap and refrigerate at least one hour before serving.