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  • 3 eggs
  • 1 C sugar
  • 2/3 C canned pumpkin
  • 3/4 C flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg

Combine eggs and sugar, beat well.

Add pumpkin, mix well until blended.

In a separate bowl, combine dry ingredients. Add to egg mixture, mixing well.

Spread batter into greased and wax-paper lined (spray topside of wax-paper with cooking spray) 10" x 15" jelly roll pan (cookie sheet with sides).

Bake at 375 degrees for 15 minutes.

Remove cake from pan. Cool for 15 minutes.

Place cake on a clean dish towel. Cool, 10 minutes longer.

From the 10" side, roll the cake up in the towel. Set it aside.

Prepare filling:

  • 1 8 oz pkg cream cheese, softened
  • 4 Tbsp butter
  • 1 C powdered sugar
  • 1 tsp vanilla

Beat together cream cheese and butter. Stir in powdered sugar and vanilla, blending until smooth.

Unroll cake and place on plastic wrap. Spread filling evenly over cake.

Roll up cake. Place seam side down. Cover with plastic wrap.

Chill for at least 2 hours.

To serve, cut in slices.