Pumpkin Cake Roll

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♼ Featured image is generic and does not represent the final look of a dish. 4.3149

Who doesn’t get tired of the same old circular cakes? This spicy fall cake comes out in a roll shape for easier cutting and eating.

Ready in: 1 hour 35 mins

Ingredients

Makes: 12

• For cake:
• 3 eggs
• 1 cup sugar
• 2/3 cup pureed 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
• For filling:
• 1 cup powdered sugar
• 1/4 cup butter
• 6 ounces cream cheese
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice

Preparation method

Prep: 20 mins | Cook: 15 mins | Extra time: 1 hour, chilling

1. Preheat oven to 375 degrees F and grease and flour a baking sheet.

2. In large mixing bowl, beat eggs with an electric mixer on high speed for 5 minutes. Gradually beat in sugar, then add pumpkin and lemon juice.

3. In small bowl, mix together flour, baking powder, salt, and spices. Fold into pumpkin mixture.

4. Spread onto baking sheet and bake for 15 minutes.

5. Sprinkle a kitchen towel with powdered sugar. Turn out baked pumpkin cake onto towel.

6. Combine all filling ingredients in large bowl and beat until smooth. Spread over pumpkin cake.

7. Starting at the narrow end, use the towel to roll the filled cake like a jelly roll. Chill for 1 hour and serve.Alternate Method

Use 3 teaspoons pumpkin pie spice instead of the cinnamon, ginger, and nutmeg. Can sprinkle 1 cup chopped nuts over cake just before baking, if desired.