Pumpkin Pie Roll

Perfect for a holiday dessert.




3 Eggs 1 Cup Sugar ⅔ cup Pumpkin 1 teaspoon lemon juice ¾ cup all-purpose flour 1 teaspoon baking powder 2 teaspoon cinnamon 1 teaspoon ginger ½ teaspoon nutmeg ½ teaspoon salt Filling: 8 oz. pkg. softened cream cheese 4 teaspoon. Butter or Margarine 1 cup powdered sugar ½ teaspoon. vanilla extract

Nutritional information

No nutrition information available


1. In large bowl, combine eggs and sugar, beating well. Add pumpkin and lemon, mixing until blended. 2. In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixtures, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly roll-pan. 3. Bake at 375 F for 15 min. Re-move from oven. Cool for 15 min. Place cake on clean tea towel. Set aside. 4. Meanwhile, prepare filling. Beat together soft cream cheese and butter or margarine. Stir in powdered sugar and vanilla extract. Blending until smooth. Unroll cake. Evenly spread filling over cake. Roll up cake (discard towel). Wrap in plastic wrap. Cover and chill at least 1 hr. Slice before serving. Keep leftover slices refrigerated.