PUMPKIN ROLL PINWHEELS
CAKE ROLL
- 3 eggs (beaten)
- 1 cup sugar
- 2/3 cup cooked pumpkin
- 1 tablespoon lemon juice
- 3/4 cup self-rising flour
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 2 teaspoons cinnamon
- Pecans (1/2 cup or more, chopped) *
Mix all ingredients except pecans. Spread on greased and floured cooked sheet (large).
Sprinkle pecans on top. Bake at 370° for 15 minutes
IMMEDIATELY: Place a baking towel or pastry parchment sprinkled with powder sugar over pan and invert. Lift pan off and roll up while hot. Let cool while making filling.
CREAM CHEESE FILLING
- 1 cup powdered sugar
- 6 oz. cream cheese (softened)
- 4 tablespoons butter
- 1/2 teaspoon vanilla
Beat until smooth. Spread on unrolled cake. Add more pecans if you like. Re-roll, cover with waxed paper, pastry parchment or plastic wrap and refrigerate until ready to serve.
* NOTE: You can use walnuts; raisins, craisins or a mixture of them.
