Pumpkin Roll (modification)

 

 Pumpkin Roll

3 eggs, beat on high for 5 minutes.

1 c. sugar gradually added to the eggs
2/3 c. pumpkin (stir into the above mixture)
1 t. lemon juice

In another bowl mix.

3/4 c. flour                                         

1 t. baking powder                               
2 t. cinnamon                                       
1 t. ginger
½ t. nutmeg
½ t. salt
 

Stir the above together and fold into pumpkin mixture.  Spread in a greased and floured jelly roll pan. (Parchment lined then floured and greased makes it easier to roll.  Wax paper can also be used) Top with 1 c. finely chopped walnuts (optional)  Bake at 375 for 15 mins.  Turn out on tea towel, cool.  Spread filling over cake.  Roll and chill.

Filling

1 c powdered sugar               (note we do one and half of the filling recipe to make a thicker filling)

8 oz. cream cheese
4 T. butter
½ t. vanilla

Beat until smooth.

(lg can of prepared pumpkin pie filling makes five pumpkin rolls.  The pumpkin roll freezes well.  Any left over pumpkin can also be frozen, simply measure out and place in a zipper freezer  label and freeze.)