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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 12 |
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This recipe came from a school fundraiser recipe book that my mom has. I grew up making this almost every year on Thanksgiving morning. I am mostly submitting this so I know where I can find it. I checked other Pumpkin Cake Roll recipes and this, while similar, is not a exact match. 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 ginger |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
1 cup walnuts, finely chopped |
1/2 cup powdered sugar |
1 cup powdered sugar |
8 ounces low-fat cream cheese, softened |
1/2 teaspoon vanilla |
Directions:
1. Preheat oven to 375 degrees. Beat eggs on high speed for five minutes. Stir in sugar, pumpkin and lemon juice. In separate bowl, mix dry ingredients and add to pumpkin mixture. Spread onto a greased and floured jelly roll pan. Top with walnuts. Bake 12 to 15 minutes. Turn out on a towel that has been sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together. Cool; unroll. Filling: Combine filling ingredients and beat until smooth.Spread over unrolled cake; roll again and chill until serving. (May also be frozen).
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