ingredients

  • For the Cake Roll:
  • 3 eggs
  • 1 cup sugar
  • 3/4 cup all-purpose flour
  • 3/4 cup cooked or canned pumpkin
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon lemon juice
  • 1 cup finely chopped pecans
  • Confectioners' sugar
  • For the Filling:
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract

directions

Line a greased 15 x 10 x 1-inch 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. Blend in lemon juice. Spread batter evenly in prepared pan; sprinkle with pecans.

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.

In a mixing bowl, combine the filling ingredients; beat until smooth. Unroll cake; spread filling over cake to within 1/2 inch 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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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 6556

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