This is my husband's favorite Thanksgiving dessert. His mother makes it every year and it's always a treat that disappears quickly. I'm sharing the recipe with you today. Hope you all have a perfect Thanksgiving tomorrow!
1 cup sugar
2/3 cup pumpkin (Libbys can)
1 tsp. lemon juice
3/4 cup flour
1 tsp ginger
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
8 oz cream cheese
1/2 stick butter
1 1/2 cup powdered sugar
1/2 tsp vanilla
Preheat oven to 375.
Grease a 15x10x1 jelly roll pan and line with wax paper.
Mix all dry ingredients, set aside.
Beat eggs for 5 minutes.
Gradually add sugar.
Add pumpkin and lemon juice.
Fold in dry ingredients and mix until blended.
Spread mixture into pan lined with wax paper.
Bake at 375 for 15 minutes.
Turn over cake onto a clean tea towel dusted with powdered sugar.
Remove wax paper. (Tip: BE GENTLE! I find that its easier to start from the long side and make a tear in the paper going through the middle of the cake and work my way out to the ends so the cake stays in tact.)
Roll cake into towel while warm.
Let cool completely.
Mix filling ingredients and spread over cooled, unrolled cake.
Roll cake and cover in foil.
Freeze until ready to serve. Serve frozen.
Please feel free to ask any questions! Happy Thanksgiving!