Pumpkin Nut Roll

• Vegetarian

• Produce

  • 1 tsp Ginger, ground
  • 2/3 cup Pumpkin, canned

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 2 cups Powdered sugar
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 8 tbsp Butter
  • 8 oz Cream cheese

Found on annsentitledlife.com

Description

Ingredients

• ¾ cup All Purpose Flour
• 1 tsp Baking Powder
• 2 tsp Cinnamon
• 1 tsp Ground Ginger
• 1 tsp Nutmeg
• 3 eggs
• 1 cup Sugar
• 2/3 cup Canned Pumpkin
• 1 TBSP Lemon Juice
• 1 cup Pecans, chopped
• 2 cups Powdered Sugar
• 8oz Cream Cheese, softened
• 8 TBSP Butter, softened
• 1 tsp Vanilla Extract

Directions

• • Preheat oven to 325°. • Combine flour, baking powder, cinnamon, ginger and nutmeg in a mixing bowl; set aside. • Using an electric stand mixer, beat eggs on high speed for 5 minutes. • Gradually add sugar. • Stir in pumpkin. • Add lemon juice; mix well. • Fold pumpkin mixture into the dry flour mixture. • Line a greased jelly-roll pan with wax paper. • Spray wax paper with non-stick vegetable spray. • Spread pumpkin mixture over paper. • Top with pecans. • Bake at 325º for 15 minutes until done (do not overcook). • Sprinkle a clean towel with 2-4 tablespoons of flour. • Turn baked pumpkin cake out onto that floured towel. • Peel off wax paper. • To make the frosting: • Combine two cups powdered sugar, softened cream cheese, softened butter and vanilla extract in mixing bowl. • Beat using a stand mixer until creamy. • Spread filling over cake. • Gently roll up cake as for a jelly roll. • Sprinkle with powdered sugar if desired. • Cool and serve chilled.