Pumpkin Roll

Ingredients

  • 3 eggs

  • 1 c sugar

  • 2/3 c pumpkin

  • 1 tsp lemon juice

  • 3/4 c flour

  • 1 tsp baking powder

  • 2 tsp cinnamon

  • 1 tsp giner

  • 1/2 tsp nutmeg (I also add a little ground cloves if have)

  • 1/2 ts salt

  • 1 c pecans

  • Filling: 1 c powdered sugar

  • 6 oz cream cheese softened ( i used 8 oz block)

  • 4 Tbsp butter softened

  • 1/2 tsp vanilla

Prep

Preheat oven to 375 degrees. Well crease a jelly roll pan.

Directions

Beat the eggs on high for 5 minutes. Gradually add 1 c sugar, stir in pumpkin and lemon juice, Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold the dry ingredients into the pumpkin mixture. Spread into a well greased jelly roll pan. Sprinkle with crusted pecans and Bake for approximately 15 minutes or until firm in the center. While pumpkin roll is baking, lay a dish towel flat on counter and sprinkle with powdered sugar. Be sure to cover an area as large as the jelly roll pan. After removing the pumpkin roll from the oven, turn out on towel and roll towel immediately into a roll starting with the short end of the towel. Leave pumpkin roll wrapped tightly until its cool. Make filling by mixing well all filling ingredients. After it has cooled, unroll it and spread the filling over entire area, then re-roll filled cake and chill before cutting,

#Dessert, #Melanie, #Favorite