Ingredients
The following ingredients have 16 Servings
- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin puree
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 tablespoon pumpkin spice
- 3/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 batch of my cream cheese frosting recipe HERE. (If mixture is too thick for your liking, add more milk, 1 tablespoon at a time.)
- Optional: Mix in 1 teaspoon cinnamon or pumpkin spice
Instruction
- Add eggs to a large mixing bowl. Beat on high for 5 minutes.
- Gradually begin adding sugar, while continuing to mix.
- Add pumpkin and beat to combine.
- Add lemon juice, vanilla, and dry ingredients and beat until just combined.
- Pour batter in a lightly greased 10"x15" baking sheet. Spread evenly and sprinkle with pecans.
- Bake in a 375° oven for 10-15 minutes or until cooked through.
- Lay out a large dish towel, and heavily coat in powdered sugar. Flip baked cake onto towel while still hot, and immediately roll up with the towel. (like a cinnamon roll)
- Allow to cool completely, at least 1 hour.
- Roll pumpkin roll out, cover in cream cheese frosting, then roll back up again, without the towel this time.
- Cover and chill for at least an hour, until set.
