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“This is a great alternative to pumpkin pie.”
READY IN:
1hr 15mins
SERVES:
10
YIELD:
1 roll
UNITS:
US

Ingredients Nutrition

Directions

  1. In large bowl, beat eggs on high for 5 minutes gradually adding sugar.
  2. Stir in pumpkin and lemon juice.
  3. Combine flour, cinnamon, ginger, nutmeg, baking soda and salt in seperate bowl.
  4. Fold flour mixture into pumpkin mix.
  5. Grease cookie sheet with sides and line with wax paper including sides.
  6. Pour mixture into cookie sheet.
  7. Bake at 375 degrees for 15 minutes.
  8. While baking, combine all ingredients for filling and mix until creamy.
  9. After cake is removed from oven allow to cool for five minutes.
  10. While cake is cooling, cover a clean dishtowel with powdered sugar.
  11. Remove cake from cookie sheet using wax paper.
  12. Place cake side down on powdered towel and remove wax paper from cake.
  13. Roll the cake in dishtowel and allow to cool completely.
  14. After cake is cool, unroll from towel and spread on filling.
  15. Reroll the cake without the towel and wrap tightly with saran wrap.
  16. Place in the fridge and allow to chill.

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