1 cup sugar
2/3 c pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1 cup nuts (optional)
1 cup Powdered Sugar
4 oz softened cream cheese
4 Tbsp Butter
1/2 tsp vanilla or lemon extract
Preheat oven to 375. Prepare a 15 x 10 cookie sheet, by lining with wax or parchment paper, spray with cooking spray. Prepare a thin kitchen towel by sprinkling powered sugar over the top.
Beat eggs for several minutes. Slowly add 1 cup sugar. Add pumpkin, combine, add lemon juice and combine.
In another bowl combine dry ingredients flour, baking powder, salt cinnamon, ginger and nutmeg. Fold dry ingredient into wet, until just combined Pour onto waved paper on cookie sheet spread evenly over sheet. Sprinkle with nuts if desired.
Bake for 15 minutes or until done.
Turn cake out onto sugared towel and roll up like a jelly roll. Allow to cool.
Prepare filling mixture. Un-roll cake spread mixture over it and re-roll. Place in fridge and cool.
ALSO, I had to try and change it up a bit! Chocolate Ganache I thought would do the trick? Yes, because any excuse to add chocolate to a desert is probably valid… at least in my mind.
An hour or so before you are ready to serve, place roll on serving dish and top with chocolate ganache. Allow chocolate to harden a bit before serving!
Remodelaholic is written by Cassity and Justin. Cassity has a degree in interior design and Justin is a landscape architect, so we adore everything that makes up a HOME! We love to share home remodeling ideas and projects we’re working on. From huge kitchen renovation ideas to small bathroom remodels, there isn’t anything we won’t try to tackle (at least once!). We are in the midst of our third whole home renovation, (check out house 1 and house 2 as well, so there should be a lot more inspiration coming your way. We hope that you will stop by often for home design inspiration, tutorials, interior design tips, delicious recipes and what going on in our family life.