Beat eggs at high speed for 5 min. Gradually beat in sugar. Stir in pumpkin and lemon juice. In a separate bowl mix flour, baking powder, ginger, nutmeg, salt and cinnamon. Fold into egg mixture.
Spread onto waxed paper-lined (or well greased and floured) cookie sheet. Sprinkle with pecans. Bake in preheated oven at 375 degrees for 15 min.
(While cooking beat together cream cheese, margarine, sugar and vanilla and set aside for filling) Turn pumpkin roll upside down on clean dish towel that has been sprinkled with powdered sugar.
Roll up towel and pumpkin roll together and let cool. Unroll, spread with filling, roll back up, wrap with foil, and let chill overnight.
Originally Submitted
3/3/2011
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