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Ingredients
| eggs: 3 |
| granulated sugar: 1 cup |
| canned pumpkin: 2/3 cup |
| lemon juice: 1 tsp |
| all-purpose flour (unsifted): 3/4 cup |
| baking powder: 1 tsp |
| ground cinnamon: 2 tsp |
| ginger (minced): 1 tsp |
| whole nutmeg: 1/2 tsp |
| salt: 1/2 tsp |
| cream cheese: 1 8oz package |
| margarine (oleo): 4 Tbl |
| powdered sugar (unsifted): 1 cup |
| vanilla extract: 1/2 tsp |
Pumpkin Roll II
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
9 serving(s)
Tags
- Beat eggs and sugar. Add pumpkin and lemon juice, mixing well, then dry ingredients.
- Spread batter into a greased and waxed-paper-lined 10x15 jelly roll pan. Bake at 375 for 15 minutes.
- Remove, allow to cool 15 minutes. Roll cake in tea towel or waxed paper and cool 10 more minutes.
- Filling: Beat cream cheese and margarine; add sugar and vanilla. Beat till smooth.
- Unroll cake and spread filling evenly.
- Re-roll and chill at least one hour before serving.