Ingredients Jump to Instructions ↓

  1. 3 eggs

  2. 1 cup sugar

  3. 3/4 cup all-purpose flour

  4. 3/4 cup canned pumpkin

  5. 1 1/2 teaspoons ground cinnamon

  6. 1 teaspoon baking powder

  7. 1 teaspoon ground ginger

  8. 1/2 teaspoon salt

  9. 1/2 teaspoon ground nutmeg

  10. 1 teaspoon lemon juice

  11. 1 cup finely chopped pecans

  12. confectioners' sugar

  13. FILLING:

  14. 2 (3 ounce) packages cream cheese, softened

  15. 1/4 cup butter, softened

  16. 1 cup confectioners' sugar

  17. 1/2 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside. In a mixing bowl, beat eggs for 5 minutes. Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg; mix well. Add lemon juice. Spread batter evenly in prepared pan; sprinkle with pecans.

  2. Bake at 375 degrees F for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on a wire rack.

  3. In a large mixing bowl, combine the filing ingredients; beat until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving.


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