Pumpkin Roll

Name: Pumpkin Roll
Total time: 900 s
Yield: 8 servings
Cuisine: American
Ingredients: 3 Eggs; 1 cup sugar; 2/3 cup pumpkin; 1 teaspoon lemon juice; 3/4 cup flour; 1 teaspoon baking powder; 2 teaspoons cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon salt; 1/2 teaspoon nutmeg; 1 teaspoon pumpkin pie spice; 1 1/2 cups chopped walnuts (optional); 1 cup confectioners sugar; 4 tablespoons softened butter or margarine; 1 1/2 teaspoons vanilla extract; 6 ounces cream cheese softened

cindybear @cindybearcooks

#GoldenApron23 Week 13
I do not like the texture of pumpkin pie so a pumpkin roll works nicely. You can make several and freeze. You can also skip the nuts.

cindybear @cindybearcooks

#GoldenApron23 Week 13
I do not like the texture of pumpkin pie so a pumpkin roll works nicely. You can make several and freeze. You can also skip the nuts.

Saved

Ingredients

15 minutes baking time

8 servings

3Eggs
1 cupsugar
2/3 cuppumpkin
1 teaspoonlemon juice
3/4 cupflour
1 teaspoonbaking powder
2 teaspoonscinnamon
1 teaspoonground ginger
1/2 teaspoonsalt
1/2 teaspoonnutmeg
1 teaspoonpumpkin pie spice
1 1/2 cupschopped walnuts (optional)
Filling
1 cupconfectioners sugar
4 tablespoonssoftened butter or margarine
1 1/2 teaspoonsvanilla extract
6 ouncescream cheese softened

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Steps

15 minutes baking time

1

Preheat oven to 375 degrees Fahrenheit. Grease and flour a 15x10x1 jelly roll pan.
2

Beat 3 eggs on high speed 5 minutes. Gradually beat in 1 cup sugar.
3

Stir in 2/3 cup pumpkin and 1 teaspoon lemon juice. Stir in 3/4 cup flour, 1 teaspoon baking powder, 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon salt, 1/2 teaspoon nutmeg and 1 teaspoon pumpkin pie spice. Stir well and spread in prepared pan. Top with 1 1/2 cups chopped English walnuts.
4

Bake 15 minutes at 375 degrees Fahrenheit. Let stand in pan 5 minutes.
5

Turn out on a towel that is well covered with confectioners sugar and roll up.
6

When cooled prepare filling. Combine and beat until smooth 1 cup confection sugar, 4 tablespoons butter, 1 1/2 teaspoon vanilla and 6 ounces cream cheese.
7

Unroll cake and spread filling over entire surface and roll up. Refrigerate or wrap and freeze.