Pumpkin Cake Roll

3 eggs — room temp.
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup walnuts, chopped

1 cup confectioners’ sugar
6 ounces cream cheese
4 teaspoons butter
1/2 teaspoon vanilla
Beat eggs for 5 minutes. Gradually beat in sugar, pumpkin and lemon juice. In separate bowl mix flour, baking powder, spices and salt. Fold into pumpkin mixture. Spread in a prepared jellyroll pan.
Bake at 375’F for 15 minutes. Turn cake out onto towel sprinkle with confectioners’ sugar and roll up “jellyroll fashion. Cool. Prepare to fill, beat all ingredients until creamy. Unroll the cake and spread filling and re-roll; chill.

2 Comments Add yours

  1. So delicious! I love these autumn recipes! Following your blog for more lovely recipes! I highly recommend trying this pumpkin bread I recently made perfect for the season 🙂

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