Pumpkin Roll Cake

Halloween is behind us, but don’t stop using those pumpkins Thanksgiving is just around the corner. So I thought it would be fun to share with you this great and very easy recipe for Pumpkin Roll Cake

Pumpkin Roll Cake

Ingredients:

- 3 eggs
-1 cup white sugar
-2/3 cup canned pumpkin
-1 teaspoon lemon juice
-3/4 cup all-purpose flour
-2 teaspoons ground cinnamon
-1 teaspoon baking powder
-1/2 teaspoon salt
-1/4 teaspoon ground nutmeg
-1 cup chopped walnuts
-6 ounces cream cheese, softened
-1 cup confectioners’ sugar
-1/4 cup butter, softened
-1/2 teaspoon vanilla extract

Directions:

-Preheat oven to 375 degrees F (190 degrees C).

-In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.

-In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.

-Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.

-Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
Immediately turn out onto a linen towel dusted with confectioners’ sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.

-Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners’ sugar, butter, and vanilla until fluffy.

-Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners’ sugar, if desired.

ENJOY!!!

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