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Pumpkin Roll

Georgia Anderson
Print Recipe
Servings 10
Calories 281 kcal

Ingredients
  

  • 3 eggs
  • 1 cup sugar
  • ⅔ cup pumpkin
  • 1 tsp lemon juice
  • ¾ cup flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp nutmeg
  • ½ tsp salt
  • nuts (optional)

Filling

  • 1 cup powdered sugar
  • 6 ounces cream cheese
  • 4 Tbs butter
  • ½ tsp vanilla

Instructions
 

  • Beat eggs for 5 minutes.  Gradually beat in sugar.  Stir in pumpkin and lemon juice.
  • Sift together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture.
  • Pour into well-greased and floured cookie sheet.  Can be topped with nuts, if desired.  Bake at 375° for 15 minutes.
  • Sprinkle powdered sugar on towel. Turn out cake onto towel and roll with towel inside. Cool.
  • Unwrap cake and spread with filling. Roll up without towel.

Filling

  • Beat ingredients together until smooth.