Pueblo Pumpkin Roll
- For cake:
- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin
- 1 teaspoon lemon juice
- 3/4 cup flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- Powdered sugar to coat warm cake
- For filling:
- 1 cup powdered sugar
- 8 ounces cream cheese, softened
- 4 tablespoons butter
- 1/2 teaspoon vanilla
- Beat eggs for three minutes on high. Gradually add sugar. Stir in pumpkin and lemon juice. Combine dry ingredients and fold mixture into pumpkin. Spread in jelly roll pan that is greased and wax papered. Bake at 375 degrees for 12-15 minutes. Turn out on towel sprinkled with generous amount of powdered sugar. Roll warm cake in towel and let cool completely. Meanwhile, combine filling ingredients in bowl and beat until smooth. When cake is cooled, unroll and spread the filling (add chopped nuts if desired) and then re-roll. Wrap in wax paper for storage in refrigerator or freezer.
- Happy Thanksgiving!
cake, eggs, sugar, pumpkin, lemon juice, flour, baking powder, cinnamon, ginger, nutmeg, salt, powdered sugar, powdered sugar, cream cheese, butter, vanilla
Taken from www.epicurious.com/recipes/member/views/pueblo-pumpkin-roll-51446221 (may not work)