Pumpkin Roll

 

3 eggs
2/3 c. pumpkin
3/4 c. flour
1 tsp ginger
1 tsp. baking powder
1 c. finely chopped nuts
1 c. granulated sugar
1 tsp. lemon juice
1/2 tsp. nutmeg
1 tsp. salt
2 tsp. cinnamon

Beat eggs on high speed for 5 minutes.  Graduallly add sugar.  Stir in pumpkin and lemon juice.  Stir together flour, nutmeg, ginger, salt, baking powder and cinnamon.  Fold this into pumpkin mixture.  Spread on greased 15x10x1 pan.   Top with chopped nuts.  Bake at 375 for 15 minutes.

When baked, immediatelly turn over onto linen kitchen towel that has been sprinkled with powdered sugar.  Cut roll in half, the short way.  Roll immediately and let cool.

Filling:

1 c. powdered sugar
4 Tbsp. butter
1 pkg. (8 oz.) cream cheese
1/2 tsp. vanilla

Beat until smooth--spread over cooled and unrolled cake.  Roll again and refrigerate or freeze.

JoAnne Mitchell