Pumpkin Cake Roll

Ingredients

• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1 cup chopped walnut or pecan

Directions

1. In a large bowl, beat eggs for 5 minutes on high. Add sugar, stir in pumpkin and lemon juice.
2. In a small bowl, add flour, cinnamon, ginger, baking powder, nutmeg, and salt.
3. Fold into pumpkin mixture.
4. Spread on a greased and floured 15x10 jelly roll pan.
5. Sprinkle with nuts.
6. Bake at 375°F for 15 minutes.
7. Roll up. When cool, unroll and spread cream cheese filling on the cake. Roll it back up and place in the icebox.

Cream Cheese Filling

Ingredients

• 1 cup sifted powdered sugar
• 2 (3 oz.) packages cream cheese
• 1/4 cup butter or margarine
• 1/2 teaspoon vanilla

Original Recipe