Pumpkin rolls
3 eggs
1 cup powdered sugar
1 teaspoon lemon juice
2/3 cup pumpkin puree
3/4 cup flour
1 1/2 teaspoon cinnamon
1 tea spoon baking powder
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup chopped pecans
For the filling
200 g cream cheese
1 1/2 cups powdered sugar
3 tablespoons butter
1 teaspoon vanilla
Milk if needed
Beat the eggs in a mixing bawl and gradually add sugar and stir the pumpkin and lemon juice. In other large bowl sift together the flour, salt, spices and baking powder and this mixture add to the pumpkin batter. Spread in a greased and floured pan and top with the chopped nuts. Bake in preheated oven for 15 minutes. Sprinkle powdered sugar on a clean dish towel and turn the cake out on it. Roll the tower and the cake together.
Combine the powdered sugar with cream cheese, vanilla and butter and beat till smooth. Spread it over the rolled cake and roll again. Than put in the refrigerator to cool.
Pumpkin cupcake
1 1/3 cups sugar
2 1/4 cups flour
1/2 cup butter
2 eggs
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ginger
1/2 cup mashed pumpkin
1 cup milk
1 cup chopped nuts
Sift together the flour, cinnamon, baking soda, baking powder, ginger and nutmeg into a large bawl. Beat the eggs and sugar, and melt the butter till soft Blend the pumpkin separately, too. Then mix all together. Spoon the mixture into a well - greased and floured muffin pan cups. Fill them up to 2/3. Bake on preheat oven for about 20 minutes. You can leave them plain or cover with pumpkin or your favorite jam.