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Pumpkin Roll

Ingredients

  • 3 eggs
  • ¾ cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1 cup sugar
  • cup canned pumpkin
  • 1 teaspoon lemon juice
  • Powdered Sugar

For the filling

  • 1 8- ounce. package cream cheese softened
  • cup butter softened
  • 1 and ½ teaspoons vanilla
  • 1 and ½ cups powdered sugar

Instructions

  • Allow eggs to stand at room temperature for 30 min.
  • Grease a 15x10x1 inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper.
  • In a small bowl stir together flour,cinnamon,baking powder,ginger,salt and nutmeg.
  • Preheat oven to 375 degrees. In a large mixing bowl beat eggs with an electrix mixer on high speed for 5 minutes or until thick and lemon color.
  • Gradually add sugar, beating on medium speed until light and fluffy. Stir in pumpkin and lemon juice. Beat in flour mixture on low to medium speed just until combined.
  • Spread batter evenly in the prepared baking pan.
  • Bake 12 minutes .
  • Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel, generously sprinkled with powdered sugar.
  • Remove waxed paper.
  • Roll towel and cake into a spiral; starting from a short side of the cake.
  • Cool on a wire rack for 30 minutes.

Filling

  • In a medium bowl beat cream cheese, butter, and vanilla on medium speed until smooth.
  • Gradually beat in the 1 and ½ cups powdered sugar.
  • Unroll cake and remove towel.
  • Spread cake with filling to within 1 inch of the edges.
  • Roll up cake; without the towel
  • Cover and chill for 2 to 48 hours.
  • Dust with powdered sugar

Notes

I used an offset spatula to spread the cake in the pan and smooth it out as mush as possible so it is even.