Ingredients: |
Ingredients: Veg. cooking spray
3 lg. eggs
1 c. granulated sugar
3/4 c. all-purpose flour
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground nutmeg
2/3 c. canned unsweetened pumpkin
1/2 c. finely chopped pecans, toasted
1 tsp. lemon juice
1 1/2 c. powdered sugar, divided
2 (3oz.) pkgs. cream cheese, softened
1/4 c. butter or margarine, softened
1 tsp. vanilla extract
1 tsp. lemon juice
Garnishes: powdered sugar, choc-coated pecan halves
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Directions: |
Directions:Coat bottom & sides of a 15X10" jelly-roll pan with cooking spray, & line with wax paper. Coat wax paper with cooking spray; set aside.
Beat eggs @ med. speed with an electric mixer 5 mins. or until thick & lemon colored; gradually add granulated sugar, beating until combined. Combine flour & next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, & 1 tsp. lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan.
Bake @ 375 for 15 mins. or until wooden pick inserted in center comes out clean.
Sift 1/2 c. powdered sugar in a 15X10" rectangle on clean, dry dish towel. Run a knife around edges of pan to loosen cake, & turn cake out onot prepared towel. Peel wax paper off cake. Starting @ narrow end, roll up cake & towel together; place, seam side down, on a wire rack to cool completely.
Beat cream cheese & butter @ med. speed with an electric mixer until creamy; gradually add remaining 1 c. powdered sugar, beating until smooth. Stir in vanilla & tsp. lemon juice.
Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving a 1" border around edges. Re-roll cake without towel, and place seam side down, on a serving platter. Cover and chill at least 3 hrs. Garnish, if desired. |
This recipe for Pumpkin Roll is from