Hello Runners! It’s pumpkin season so here is a recipe for those who are in a pumpkin pastry mood! 

Preparation time: 1 hour 

Total time: 4 hours with cooling time 

 Servings: 4-8 (1 roll cake) 

Ingredients for cake:  

⅔ cup of canned pumpkin  

3 eggs 

1 teaspoon lemon juice 

1 cup white sugar 

¾ cup of flour 

1 teaspoon baking powder 

2 teaspoons of cinnamon 

¼ teaspoon of ground nutmeg 

1 dash of ground ginger 

1 dash of ground cardamom 

1 dash of ground cloves 

Ingredients for filling: 

8 ounces cream cheese, softened 

1 teaspoon vanilla 

½ cup confectioner’s sugar 

Step 1: Preheat the oven to 375 F.  

Step 2: Mix together eggs, sugar, pumpkin, and lemon juice. 

Step 3: Add in spices, baking powder, and salt until thoroughly mixed. 

Step 4: Mix in flour. 

Step 5: Spread batter into a rectangle on a parchment paper lined baking sheet. 

Step 6: Cook for approximately 15 minutes, or until a toothpick comes out clean. 

Step 7: After the cake has cooled down for a few minutes (but while it is still warm) carefully roll up the cake and allow it to cool in this shape. 

Step 8: Make the frosting while the cake is cooling. 

Step 9: Once the cake is cool, carefully unroll it and fill it with the frosting. Make sure to leave about an inch on each side of the cake so that when it is rolled back up the frosting doesn’t spill out. 

Step 10: Roll the cake back up and refrigerate until you are ready to eat it!