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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is a variation of the Libby's recipe and it is SO good. The filling is nice and thick. I would recommend using a mixer. Ingredients:
3 large 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 ginger |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
1/2 cup finely chopped nuts |
1 cup powdered sugar |
2 (3 ounce) packages cream cheese, softened |
4 tablespoons butter |
1/2 teaspoon vanilla |
Directions:
1. In a medium bowl, make filling by mixing all filling ingredients together and setting aside.
2. Preheat oven to 375°F.
3. In a large bowl, beat eggs for 5 minutes.
4. Gradually add sugar.
5. In separate bowl, mix remaining ingredients together EXCEPT nuts; gradually add to egg mixture.
6. Grease a 15x10x1 cookie sheet; line with wax paper; grease and flour paper.
7. Spread mixture EVENLY onto cookie sheet; top with nuts and bake for 13-15 minutes or until top of cake springs back when touched.
8. Sprinkle a cotton kitchen towel liberally with powdered sugar.
9. Immediately loosen and turn cake onto towel; carefully peel off paper.
10. Roll up cake and towel and allow to cool on wire rack.
11. Unroll cake VERY CAREFULLY and remove towel; spread filling over cake and reroll.
12. Wrap with plastic wrap and refrigerate at least one hour before serving.
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