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Add a photoServings: 8
Ingredients
- 3 large eggs
- 1 c. sugar
- 2/3 c. pumpkin
- 1 teaspoon vanilla
- 3/4 c. flour
- 1 teaspoon ginger
- 2 teaspoon cinnamon
- 1 teaspoon baking pwdr
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 c. powdered sugar
- 4 T butter
- 6 ounce cream cheese
- 1/2 teaspoon vanilla
Directions
- Beat large eggs for 5 min. Add in sugar, pumpkin and vanilla. Mix flour, ginger, cinnamon, baking pwdr, nutmeg and salt. Fold egg mix into dry ingredients. Line a cookie sheet with waxed paper; grease. Pour into pan, spread batter to corners. Bake at 350 degrees for 15 min. Bake till toothpick comes out clean. Loosen cake from edges of pan; immediately invert on towel generously sprinkled with powdered sugar. Remove paper. While hot, roll cake and towel from narrow end. Cool on wire rack for 30 min. Unroll cake; remove towel.
- Mix all filling ingredients together, then spread over cake. Roll up; sprinkle with powdered sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 8 servings | |
| Calories 322 | |
| Calories from Fat 101 | 31% |
| Total Fat 11.46g | 14% |
| Saturated Fat 6.17g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 411mg | 17% |
| Potassium 96mg | 3% |
| Total Carbs 50.99g | 14% |
| Dietary Fiber 0.7g | 2% |
| Sugars 40.73g | 27% |
| Protein 4.91g | 8% |
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