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Jennifer Crite's Pumpkin Roll
Course: Dessert
Servings: 10
Ingredients
  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin
  • 1 tsp lemon juice
  • 1 tsp baking powder
  • 1 tsp ginger
  • 1/2 tsp salt
  • 2/3 cup flour
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
Frosting
  • 1 cup powdered sugar
  • 6 oz cream cheese, softened
  • 2 tbsp butter (or to taste), softened
  • 1 tsp vanilla
Instructions

  1. Beat eggs for 5 min. Gradually add sugar, then pumpkin and lemon juice. Sift together baking powder, ginger, salt, flour, cinnamon, and nutmeg. Then add to the pumpkin mixture. Spread in 10x15 in. jelly roll pan lined with parchment paper. Top with 1/2 cup chopped nuts (if desired). Bake at 375 for 15 min. Turn onto dish towel sprinkled with some powdered sugar. Roll lengthwise (starting on the small end). Cool on wire rack. Unroll. Frost. Reroll and wrap in plastic wrap. Refrigerate.

Frosting

  1. Whip softened cream cheese, butter, and powdered sugar. Add vanilla. Blend until smooth