Prep 15 mins
Cook 15 mins
Oh yeah babe, this is what I crave every year when Fall hits. You might want to make 2 because this sucker disappears fast!
- 3 eggs
- 236.59 ml sugar
- 4.92 ml lemon juice
- 158.51 ml pumpkin
- 4.92 ml baking powder
- 9.85 ml cinnamon
- 4.92 ml ginger
- 177.44 ml flour
- 2.46 ml nutmeg
- 2.46 ml salt
- 236.59 ml powdered sugar
- 226.79 g cream cheese
- 59.16 ml soft butter
- 4.92 ml vanilla
- 236.59 ml chopped walnuts or 236.59 ml pecans
- Beat eggs.
- Gradually add sugar.
- stir in lemon juice and pumpkin.
- fold in remaining ingredients.
- bake in well greased/floured jelly-roll pan 12-15 minutes at 375.
- Remove and roll in powdered sugar dish towel.
- For filling:.
- Combine all ingredients.
- Unroll the cooled roll and frost with filling.
- Reroll (without dishtowel) and place on serving plate.
This is a really great recipe!!!! This comes together perfectly!!! The flavors are great and the cake is moist, not spongy. I used a 15 X 10 (38 X 25cm) jelly roll pan and I baked mine for 13 minutes. I used pecan chips in the filling. Cooled for 20 minutes before un-rolling. Also, used a bar towel that doesn't have a lot of fuzzies on it and they are thin too so it's easy to roll the cake. Thank you so much for posting, will definitely make again especially for Fall celebrations!!!!
This is an excellent recipe. I have made it for many years. My DM request this every year for Christmas. Try it , you will love it! Thanks for posting.
I just made this within the last week (except it doesn't ask for as much cream cheese and the walnuts are sprinkled on the outside of the pumpkin roll). This is a wonderful recipe and should be tried by all who dare to work with actual "rolling" part of the recipe. It's really not that difficult. I don't like pumpkin pie, but I like this!