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Pumpkin Pinwheels
3 eggs3/4 cup sugar
2/3 cup cooked pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup chopped nuts
Powered sugar
Cream Cheese Filling:
3 ounces cream cheese
1 cup powdered sugar
4 teaspoons butter
1/2 teaspoon vanilla
Beat the eggs for 3 minutes. Gradually add the sugar, then stir in the pumpkin and lemon juice.
Sift the dry ingredients together and fold them into the egg mixture.
Spread the batter evenly over the bottom of a greased 13 x 9 cookie sheet or jelly roll pan and sprinkle with chopped nuts. Bake at 375° until done, about 15 minutes.
Turn the cake out onto a clean cloth sprinkled with powdered sugar. Starting with a long edge, roll the cake in the cloth and cool completely. While the cake is cooling, beat the filling ingredients together until smooth.
Unroll the cake, spread the filling to the edges, then re-roll it without the cloth. Trim the ends and chill.
Cut into 1/2" slices. Makes 24 to 26 pinwheels.
More tea cakes as good as the Pumpkin Roll recipe
Pumpkin Dip Recipe
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