Ingredients:
1. 1 teaspoon baking powder
2. 3 eggs
3. 2 teaspoon cinnamon
4. 1 c pecans -- chopped
5. 1 c sugar
6. 1 teaspoon ginger -- optional
7. 2/3 c pumpkin
8. 1/2 teaspoon nutmeg
9. 1 teaspoon lemon juice
10. 1/2 teaspoon salt
11. 3/4 cup flour
For the Filling:
1. 4 tablespoon oleo
2. 1/2 teaspoon vanilla
3. 8 ounces cream cheese
4. 1 c powder sugar
Directions:
- Beat eggs on high for 5 mins; add sugar at last time.
- Stir lemon juice & pumpkin.
- Mix dry ingredients & fold in.
- Pour into greased cookie sheet (with 1 inches side).
- It doesn't look like there's enough better, but just spread it out all over the cookie sheet & it makes a nice size cake.
- Sprinkle with pecans.
- Bake at 375 degrees F 15 mins.
- Cool
- Trun out on powder sugar towel.
- Sprinkle powder sugar on top of roll also.
- Roll up in towel.
- Cool.
- Unroll & spread filling.
- Re-roll & refrigerate or freeze. (Wrap in foil)
Post a Comment