3 eggs
1 cup sugar
1 tsp. lemon juice
3/4 cup pumpkin
3/4 c. self-rising flour
2 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
Cream Cheese Filling:
8 oz cream cheese,
4 oz. cream cheese
1 cup powdered sugar
1 tsp vanilla
4 T. butter
Beat eggs 5 minutes, add sugar, lemon juice and pumpkin. Add flour, cinnamon, gingerm and nutmeg. Mix well. Spread on greased jelly roll pan. Bake at 375 for 15 minutes. Turn out on towel, sprinkled with powdered sugar. While hot, roll cake in towel and cool until warm. To make filling, mix ingredients and spread on cake. Reroll without towel. cool
Love this recipe. I make it every year. Staple at Thanksgiving!
6 years ago