Pumpkin Roll

This was served at my baby shower for my oldest in 1993, by BYU 93rd Ward Alumni. It was the first time I liked a pumpkin recipe, and I've loved this ever since!

Mix together in blender for 3-5 minutes on high speed:
3 eggs
1 tsp lemon juice
1 c sugar
2/3 c pumpkin

Add to dry ingredients, well blended:
3/4 c flour
½ tsp nutmeg
1 tsp baking powder
1 tsp ginger
½ tsp salt
2 tsp cinnamon
(3/4 c nuts, optional)
Spread on greased cookie sheet. Bake in 350̊F oven 15 minutes. Dust dish towel with powdered sugar.; Lay cake on dish towel and dust cake with powdered sugar. Roll up in towel and cool rolled up so that it will keep shape.

Filling:
1 c powdered sugar
8 oz cream cheese
4 tbsp soft margarine
½ tsp vanilla (or ¼ c lemon juice, to taste)

Spread on cooled, unrolled cake, and roll it back up. Freeze in plastic wrap. When ready to serve, remove from freezer and slice to desired thickness.

Sliced 1 inch, yields about 12 pieces.

Printer friendly version here.