Pumpkin Pecan Roll

Looks like a log and you slice it as thin or thick as you like .


No servings information available


3 Eggs 1 tablespoon Lemon juice 1 teaspoon Baking powder 1 teaspoon ginger\⅔ cup canned pure pumpkin. 1 cup Sugar ¾ cup flour 2 teaspoon. cinnamon ½ teaspoon salt. 1 cup Pecans

Nutritional information

No nutrition information available


Beat eggs for 5 minutes; add sugar and lemon juice,beating well. Sift together flour,baking powder,spices an salt, Add gradually to egg mixture,beating smooth each time. Fold Pumpkin into batter until well blended.Spread in greased and lightly floured 11x15 cookie sheet.Sprinkle nuts on top. Bake in pre heated 375 oven,for 15 minutes. Sprinkle confectioners sugar on a clean kitchen towel. Place cake on towel . 'Roll up starting at narrow end of cake.Lay aside to cool. Pumpkin roll filling: 1 cup confection sugar 6oz. cream cheese 4 tablespoon butter 1teaspoon vanilla Combine all ingredients in a mixing bowl and beat until fluffy. After pumpkin roll is cold unroll and spread with cream cheese filling. Re-roll and refrigerate 1 hour.