# Pumpkin Roll III

> Pumpkin puree is baked into a spiced cake which is filled with cream cheese frosting in this dessert made completely from scratch.

**Prep time:** 30 minutes
**Cook time:** 15-18 minutes
**Total time:** 2 hours
**Servings:** 12
**Storage:** Refrigerates 5-7 days

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## Ingredients

### For Cake:
- 3 eggs
- 1 cup white sugar
- 2/3 cup pumpkin puree
- 1 teaspoon lemon juice
- 3/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger

### For Filling:
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 cups confectioners' sugar
- 8 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 1/2 teaspoon vanilla extract

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## Shopping List

### 🥚 Dairy & Eggs
- [ ] 3 eggs
- [ ] 8 oz cream cheese
- [ ] 4 tbsp butter

### 🎃 Pantry & Baking
- [ ] 1 cup white sugar
- [ ] 2/3 cup pumpkin puree
- [ ] 1 tsp lemon juice
- [ ] 3/4 cup all-purpose flour
- [ ] 2 tsp ground cinnamon
- [ ] 1 tsp ground nutmeg
- [ ] 1 tsp ground ginger
- [ ] 1/2 tsp salt
- [ ] 1 tsp baking powder
- [ ] 1 1/2 cups confectioners' sugar
- [ ] 1/2 tsp vanilla extract

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## Instructions

1. **Preheat oven and prepare pan.** Preheat oven to 350 degrees F (175 degrees C). Grease and flour a jelly roll pan. I use a 15x18 inch pan lined with waxed paper and then greased and floured.

2. **Beat eggs and make batter.** Beat eggs with electric mixer for 2 1/2 minutes. Add sugar slowly while still beating. Beat for 3 1/2 minutes more. Fold in pumpkin and lemon juice.

3. **Mix dry ingredients and combine.** Mix together the flour, cinnamon, nutmeg, ginger, salt and baking powder. Fold into batter. Spread batter onto prepared pan. Bake for 15-18 minutes. Remove from oven and allow to cool enough to handle.

4. **Roll cake.** Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up cake by rolling towel inside cake and place seam side down to cool.

5. **Prepare frosting.** Prepare the frosting by blending together the sugar, cream cheese, butter and vanilla.

6. **Unroll and fill.** When completely cooled, unroll cake and spread with cream cheese filling and roll up again without towel. Wrap with plastic wrap. Refrigerate until ready to serve. Sprinkle with confectioners sugar and slice into 12-15 servings.

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## Notes

- **Pan size:** A 15x18 inch pan lined with waxed paper works best, but a standard 15x10 inch jelly roll pan also works.
- **Towel type:** Use a cotton tea towel, not terry cloth, for rolling.
- **Cooling tip:** Roll the cake while warm, then let it cool completely before unrolling and filling.

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## Serving Ideas

- Slice and serve chilled with whipped cream
- Perfect for fall gatherings and Thanksgiving
- Dust with confectioners' sugar before serving
- Serve with spiced coffee or hot cider