Ingredients

The following ingredients have 1 Servings
  • 3 large eggs
  • 1 cup white sugar
  • 2/3 cup canned pumpkin puree
  • 1 tsp. lemon juice
  • 3/4 cup all purpose flour (sifted)
  • 1 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1/2 cup confectioners sugar
  • Frosting:
  • 1 cup confectioners sugar
  • 1 8oz. package cream cheese, softened
  • 4 Tbsp. salted butter (softened)
  • 1 tsp. pure vanilla extract

Instruction

  • Preheat oven to 375F and line a baking sheet with parchment paper.
  • In a bowl, beat eggs for 5 minutes and add sugar.
  • Add pumpkin puree and lemon juice and stir until combined.
  • In another bowl, whisk flour, baking powder, cinnamon, ginger, nutmeg, and salt together until blended.
  • Fold in wet mixture until just blended.
  • Spread batter in an even layer on the prepared baking sheet and bake for 12 to 15 minutes.
  • Turn baked cake onto a clean dish towel lined with confectioners sugar.
  • Sprinkle it with more sugar and gently roll the cake.
  • Allow to cool completely. In a bowl, beat sugar, cream cheese, butter, and vanilla until smooth. Gently unroll cake and spread frosting evenly across the cake.
  • Roll up again and allow to chill for at least 1 hour before slicing and serving.
  • ENJOY!