Ingredients
8
8 servings
- •3 eggs
- •1 cup white sugar
- •⅔ cup pumpkin puree
- •1 teaspoon lemon juice
- •¾ cup all-purpose flour
- •2 teaspoons ground cinnamon
- •1 teaspoon baking powder
- •1 teaspoon ground ginger
- •1 teaspoon ground nutmeg
- •½ teaspoon salt
- •¼ cup powdered sugar
- •1 (8 ounce) package cream cheese, at room temperature
- •1 cup powdered sugar
- •¼ cup margarine
- •½ teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 15x10-inch jelly roll pan.
- Place eggs in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until pale and thick, about 5 minutes. Gradually add sugar, beating well. Stir in pumpkin and lemon juice.
- Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in a separate bowl. Fold into the egg mixture. Spoon batter into the prepared pan, spreading evenly into the corners.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Take care not to over bake.
- Invert cake onto a clean dish towel. Sprinkle 1/4 cup powdered sugar on top. Lift up one long edge carefully and roll the cake into a log, wrapped in the towel. Set aside until cool, at least 15 minutes.
- Combine cream cheese, powdered sugar, margarine, and vanilla extract in a bowl. Beat until smooth and creamy. Unroll the cake and spread filling on top. Roll cake up again and refrigerate, seam-side down, until set.
Nutritional Facts
Per 8 servings
- Calories: 403
- Carbohydrate: 57g
- Fat: 18g
- Fiber: 1g
- Protein: 6g
- Sugar: 45g
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