Even people that don't like pumpkin, request this dessert.
Yields
12-15 slices
Ingredients
3 large eggs
1 Cup white sugar
¾ Cup pureed pumpkin
¾ Cup all purpose flour
1 teaspoon. baking powder
1 teaspoon salt
2 teaspoon. cinnamon
1 teaspoon. ginger
½ teaspoon nutmeg
1 8oz package cream cheese, softened
4 Tbs. real butter
1 Cup powdered sugar + more for sprinkling
1 teaspoon. vanilla
Nutritional information
No nutrition information available
Instructions
Beat eggs and sugar on med-high speed until the color of lemon, about 2 minutes. Stir in the pumpkin.
In a small bowl mix flour, baking powder, salt, cinnamon, ginger, and nutmeg. Add to the pumpkin mixture just until combined. Spread into a greased and floured cookie sheet (or line with parchment). Bake 375* for 15 minutes. Remove from pan. Cool on rack until easy to handle about 5 minutes.
Turn on to a flour sack towel that has been dusted with powdered sugar, top side down. Roll cake jelly roll style from the short side. While cake cools completely, beat the butter and cream cheese until completely combined. Add vanilla and powdered sugar. (Make sure to use your paddle not the whisk).
Unroll cake, spread on frosting, then re-roll. Sprinkle with more sugar if desired. Store wrapped in plastic in the fridge until ready to serve.
