3 eggs, room temperature
1 cup granulated sugar
2/3 cup pumpkin puree
1 tablespoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon nutmeg
pecans or walnuts for sprinkling on top
Powdered sugar for sprinkling
Preheat oven to 350 degrees.
Coat jelly roll pan lined with parchment paper with non stick spray.
Whip eggs and sugar together in stand mixer on medium speed for ten minutes.
Meanwhile, sift dry ingredients together in bowl and set aside.
Add pumpkin, lemon juice and vanilla slowly into egg mixture after it has been mixing for ten minutes.
Scrape bowl with spatula to make sure all pumpkin is incorporated.
Add sifted dry ingredients into mixer on low speed and mix until just incorporated.
Pour batter onto jelly roll pan and smooth to edges with spatula using swift and deliberate motion.
Sprinkle with pecans or walnuts and bake for 12-15 minutes, until center of cake is firm.
Do not over bake or cake will be crisp and will not roll properly.
Let cake cool completely in pan.
Sift powdered sugar over cake and invert onto another jelly roll pan lined with parchment, not sprayed.
Spread with an even layer of cream cheese frosting*, leaving about 1/2 inch on bottom edge of cake.
Gently take top edge of cake and roll using the parchment to guide you.
Refrigerate pumpkin roll before slicing with a serrated knife.
Refrigerate any leftovers and cover with plastic wrap.
* Cream cheese frosting:
1 pound ( 2 packages ) Philadelphia cream cheese, cool
4 ounces unsalted butter, room temperature
2 cups powdered sugar
1 tablespoon vanilla extract
Mix cream cheese and butter together in a stand mixer until smooth.
Add powdered sugar on low speed and mix until all sugar is absorbed.
Add vanilla and continue to mix on medium speed for about 5 minutes until fluffy.
Presented by Anissa Shull, Tellico Grains Bakery