Pumpkin Roll

Since it is getting close to Thanksgiving, I thought I might share this recipe. It is pretty simple to make, but the end result looks spectacular and tastes amazing.



– 3 Eggs
– 1 cup Sugar
– 2/3 cup Pumpkin
– 1 teaspoon Lemon juice
– 3/4 cup All-purpose flour
– 1 teaspoon Baking powder
– 2 teaspoons Cinnamon
– 1 teaspoon Ginger
– 1/2 teaspoon Nutmeg
– 1/2 teaspoon Salt

– 8 ounces Cream cheese — softened
– 4 tablespoons Butter — or margarine
– 1 cup Powdered sugar
– 1/2 teaspoon Vanilla


In large bowl, combine eggs and sugar, beating well. Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled generously with powdered sugar. Allow to cool for another 10 minutes. Starting with 10- inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.

Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill for one hour. Slice before serving. Leftover slices should be refrigerated.

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