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Registered: ‎03-24-2010



  • For the Cake
  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin puree
  • 1 tsp. lemon juice
  • 3/4 cup flour
  • 1 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1 tsp. ginger
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1 cup chopped pecans (to sprinkle over cake batter before baking)
  • For the Filling
  • 1 cup confectioner's sugar
  • 4 tablespoons butter, softened
  • 8oz. cream cheese, softened
  • 1/2 tsp. vanilla extract

Cooking Directions

Preheat oven to 375 degrees F.

In a large bowl, beat eggs for five minutes. Gradually add sugar. Stir in pumpkin and lemon juice. Fold in dry ingredients and spices. Put in greased and floured jelly roll or sheet pan and sprinkle with chopped pecans over the top.

Bake for 15 minutes.

While cake bakes, combine confectioner's sugar, butter, cream cheese, and vanilla in a large bowl. Mix until smooth.

When cake has finished baking, turn out onto a clean towel which has been dusted with confectioner's sugar. Quickly roll up and reserve until cooled.

When cake is completely cooled, unroll and spread cream cheese mixture over cake. Re-roll the entire thing, and sprinkle with additional confectioner's sugar.