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Pumpkin Roll
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
2/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cinnamon
1 cup nuts (any kind) finly chopped
FILLING:
8 oz. softened cream cheese
2 teaspoons vanilla
1 cup powered sugar


Beat eggs 5 minutes on high speed. Beat in sugar, pumpkin and lemon juice until smooth. Combine flour, baking power, salt, and spices in another bowl. Mix well. Gradually add to egg mixture and mix well. Add nuts. Bake 15 minutes at 350 degrees F in a greased and floured jelly roll pan or lipped cookie sheet (18x1x1). Cool on wire rack. Turn out on a tea towel sprinkled with powdered sugar. Roll cake up slowly with towel. Set aside to cool. Combine filling ingredients. Beat until fluffy. After roll is cool, slowly unroll. Spread filling on roll. Reroll without towel. Chill 2 hours. Cut into 1-inch slices. Serve. Keeps up to 1 week in frig or 3 months in freezer. Makes 12 to 15 servings.
Rating:
* * * *

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