This fall has been a flurry of pumpkin recipes for me and other pumpkin-lover peeps out there, so why stop now? After all, Thanksgiving just wouldn’t be Thanksgiving without a good showing of that veggie with the lovely orange hue!

^[1]

Pumpkin Roll Cake

3 eggs

1 cup sugar

2/3 cup pumpkin

1 tsp lemon juice

3/4 cup flour

1 tsp baking powder

1 tsp ground ginger

1/2 tsp salt

2 tsp cinnamon

1/2 tsp ground nutmeg

1 cup chopped walnuts

Filling:

6 oz. cream cheese, room temp.

4 Tbs butter, room temp.

1/2 tsp vanilla

1 cup powdered sugar

Preheat oven to 375 degrees. Beat eggs on high-speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice.

In a separate bowl, stir together dry ingredients and fold into pumpkin mixture. Spread onto a WELL greased and floured 15 x 10 x 1 pan. Before baking top with chopped walnuts. Bake for 15 minutes. While still hot, turn onto kitchen towel sprinkled with powdered sugar. Start at narrow end and roll towel and cake together. Cool completely and unroll.

Beat all filling ingredients until smooth. Spread over cake and re-roll. Chill until serving.

Enjoy!

~ Kudos to Sweet Peas Kitchen ^[2] for the photo!