Baking and Desserts

Pumpkin Cream Cheese Roll

Ingredients

Cake:

• 3 eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin
• 1 tbsp lemon juice
• 3/4 cup flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• 1 cup chopped nuts, for topping

Filling:

• 1 cup powdered sugar, or less
• 8 oz cream cheese
• 4 tbsp butter
• 1/2 tsp vanilla

Directions

1. Beat the eggs at high speed for a full five minutes. Beat in the sugar; stir in the pumpkin and lemon juice.
2. Sift together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. Fold this into the pumpkin mixture.
3. Spread in a greased and floured jelly roll pan or cookie sheet and top with the chopped nuts.
4. Bake at 375°F for 15 minutes.
5. Loosen the edges and turn out onto a tea towel sprinkled with powdered sugar. Roll the towel and cake together, and let cool completely.
6. Beat the filling ingredients until smooth.
7. Unroll the cake, spread with the filling, and re-roll. Chill and serve.