Pumpkin Roll

Serves: 12-15

3 eggs
1 cup sugar
2/3 cup canned pumpkin (not pumpkin pie filling)
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup chopped nuts

Beat eggs and gradually add sugar. Stir in pumpkin and lemon juice. Combine dry ingredients thoroughly and then add to the pumpkin mixture. Grease and flour a jelly roll pan. Pour mixture into the pan. Top with chopped nuts. Bake at 375* for 15 minutes. Lay a clean tea towel on counter. Spread it out. Sprinkle it liberally with powdered sugar. When cake comes out of the oven, turn it out onto the sugar-sprinkled towel. Beginning at the narrow end roll towel into the cake and let cool completely. Mix filling while cake is cooling. When cool, unroll and remove the towel. Fill with filling and re-roll (this time without the towel).

Filling:
1 cup powdered sugar
8 oz. cream cheese, room temperature
1 tsp. vanilla
1 Tbsp. butter, room temperature

Sift powdered sugar to remove all lumps. Mix cream cheese, vanilla and butter well. Stir powdered sugar into the mixture.

My thoughts: The filling is good on pumpkin bread and pumpkin bars as well. It's not as hard to make as it might seem. The strangest part is rolling the towel up into the roll--this is done so it doesn't stick together, so you can unroll it, fill it and re-roll it.

Serve it with: Thanksgiving Dinner

Shared with me by: My home ec teacher in high school "Mrs. C"