It's perfect for the build up to Halloween and can be enjoyed by all the family. 

Ingredients 

• 3 large eggs
• 200g granulated sugar
• 160g canned pumpkin
• 1 tsp lemon juice
• 100g all-purpose flour
• 1 tsp ground ginger
• 1/2 teaspoon salt
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 125g pecans, finely chopped (optional) 
• 190g icing sugar, plus more for sprinkling
• 170g cream cheese, room temperature
• 110g butter, room temperature
• 1/2 tsp vanilla extract

Method 

1. Preheat the oven to 180°C. Grease and flour a 17.5 x 12.5 inch baking tray.
2. Beat the eggs, granulated sugar, pumpkin, and lemon juice until smooth.
3. Sift together the flour, ginger, salt, baking powder and cinnamon. Add the sifted ingredients to the egg mixture and blend until fully combined.
4. Spread the batter onto the pre-greased baking tray. Sprinkle the dough with the chopped pecans (optional).
5. Bake for approximately 14 minutes or until a cake tester (or a knife) inserted in the centre comes out clean. Let the cake cool in the baking tray for five minutes. 
6. Flip the cake onto a wire rack. Sprinkle some of the icing sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the fridge thoroughly for approx. 45 minutes.
7. Combine the icing sugar, cream cheese, butter and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake up and refrigerate it until you are ready to slice and serve. Dust with icing sugar just before serving.

Allergens – This recipe contains dairy, nuts, sulphites and egg. Please ensure you check the ingredients on any store brought items to make sure they are suitable for any dietary requirements.