Pumpkin Cheesecake Roll
Ingredients
Cake
- 3 eggs
- 2/3 cup pumpkin
- 1 teaspoon lemon juice
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup chopped walnuts
Filling
- 1 cup confectioners' sugar
- 7 ounces cream cheese
- 4 tablespoons butter
- 1/2 teaspoon vanilla extract
Instructions
- Heat oven to 375 degrees F. Grease and flour a 15 x 10 x 1-inch jellyroll pan or cookie sheet.
Cake
- Beat eggs at high speed for 5 minutes; gradually beat in sugar.
- Stir in pumpkin and lemon juice; stir in remaining ingredients (dry) together.
- Fold into pumpkin mixture.
- Spread in prepared or jellyroll pan or cookie sheet. Sprinkle with walnuts.
- Bake for 15 minutes.
- Turn out onto towel (will stick to terry towel). Sprinkle with confectioners' sugar. Roll cake and towel together and cool, then unroll.
Filling
- Combine all ingredients. Beat until smooth and spread over cake. Roll and chill.
