“A delicious recipe, eveyone should try it - we all loved it!!”
READY IN:
15mins
SERVES:
14-16
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together flour, baking powder, cinnamon, ginger, nutmeg and salt; set aside.
  2. Beat eggs on high for 5 minutes, then beat in sugar. Next add the pumpkin and lemon juice, mix well. Stir in dry ingredients. Line a cookie sheet with waxed paper, then spread the batter in the pan.
  3. Top with chopped walnuts and bake in preheated oven at 375F for 15 minutes.
  4. While still warm lay approximately 4-5 layers of paper towels on the counter and put the cookie sheet face down on the paper towels. Remove the cookie sheet and carefully peel off the waxed paper. Roll into a roll, rolling the paper towels into the roll. Place in the refrigerator until cool.
  5. Mix all the frosting ingredients until smooth. Unroll cooled cookie mixture, remove paper towels and spread filling onto mixture. Roll back up and refrigerate again until cool before serving. Should be refrigerated between servings.

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