• 10servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB3, B6, B9, B12, H, C, D
MineralsIodine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. Cake

  2. 3 egg s

  3. 1 cup sugar (I use Wholesome Sweeteners organic sugar)

  4. 2/3 cup pumpkin puree (see note on Pumpkin Pie recipe)

  5. 1 teaspoon lemon juice (I use Santa Cruz organic lemon juice)

  6. 3/4 cup flour (I use whole wheat pastry flour)

  7. 1 teaspoon baking powder

  8. 2 teaspoons ground cinnamon

  9. 1 teaspoon ground ginger

  10. 1/2 teaspoon ground nutmeg

  11. 1/2 teaspoon sea salt (I use Selina Naturally Celtic sea salt)

  12. Powdered sugar Filling

  13. 1 8-ounce package cream cheese, softened

  14. 1/4 cups powdered sugar

  15. 1/4 cup unsalted butter , softened

  16. 1 teaspoon vanilla extract

  17. 1 cup chopped walnut s

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°. Grease and line with parchment paper a large (about 12x17") cookie sheet.

  2. In an electric mixer, beat eggs on high speed until very light and lemon colored; at least 5 minutes. Gradually add sugar, pumpkin and lemon juice. Mix flour, baking powder, and spices; fold into pumpkin mixture. Pour batter onto cookie sheet; bake for 15 minutes or until cake tests done with a toothpick.

  3. Dust a large kitchen towel with powdered sugar. Invert and turn cake onto the towel; roll up towel and cake starting with the 12" side. Set aside to cool.

  4. Combine cream cheese and butter; beat until light and fluffy. Beat in sugar and vanilla. Stir in nuts.

  5. When cake has cooled, unroll the cake, spread filling over the cake, roll up the cake without the towel, secure in plastic wrap and refrigerate at least 8 hours before serving. This is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering, or to give as a yummy gift.


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