From the kitchen of Lois Herness, Sugarloaf, Pennsylvania

Ingredients

• 3 eggs
• 1 cup sugar
• 2/3 cup canned pumpkin
• 1 tsp. lemon juice
• 1/8 cup flour
• 1 tsp. baking powder
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg

• 1 tsp. ginger
• 1/2 tsp. salt
• 1 cup chopped nuts (walnuts or pecans)
• FILLING
• 1 cup powdered sugar
• 8 oz. cream cheese, softened
• 4 tbsp. butter, softened
• 1/2 tsp. vanilla

Instructions

1. In the bowl of a mixer, beat eggs on high speed for two minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice.

2. In a medium-sized bowl, combine flour, baking powder, cinnamon, nutmeg, ginger, and salt. Add gradually to pumpkin mixture. Spread onto a greased and floured 15- x 10- x 1-inch cookie sheet. Top with 1 cup chopped nuts.

3. Bake at 375 degrees for 15 minutes. Turn out onto a towel and sprinkle with powdered sugar. Start at narrow end and roll towel and cake together. Cool and unroll for filling.

4. To make the filling, combine all ingredients in the bowl of a mixer and beat until smooth. Spread over the cake. Roll cake again. Chill in the refrigerator.

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Find more about:

• Autumn |
• Cream Cheese |
• Holiday & Seasonal Cakes |
• Lemon Juice |
• Pecans |
• Pumpkin (recipes) |
• Walnuts |
• Whole Eggs

Related Categories:

• Fall Desserts |
• Holiday & Seasonal Cakes |
• Pumpkin Recipes