Pumpkin Roll

Cake Layer:
3 Eggs
1c. Sugar
2/3c. Pumpkin Puree
1tsp. Lemon Juice

3/4c. Flour
1tsp. Baking Powder
2tsp. Cinnamon
1 tsp. Ginger
1/2tsp. Nutmeg
1/2tsp. Salt
1c. finely chopped nuts, optional

In a large mixing bowl, beat eggs on high for 5 mins. stir in sugar then fold in pumpkin and lemon juice. In a septrate bowl combine all dry ingredients then mix into the egg mixture. Grease and flour a Jelly roll pan (15x10) then layer with wax paper to insure cake doesn't stick. Smooth cake batter into pan and Bake at 375 for 15mins. While cake is still hot from the oven, use a knife to loosen edges and turn cake out onto a lg. linen cloth that is sprinkled with a layer of sifted powdered sugar. Rol hot cake into cloth and let cool. If you want a smaller roll , roll cake on the long side. If you want a larger roll, roll cake on the short side.

Filling:
1c. Powdered Sugar
8oz. Cream Cheese, softened
4 TB. Butter, softened
1/2tsp. Vanilla

Mix filling ingredients until smooth. When cake has cooled, unroll and spread filling as evenly as you can. Then re-roll cake with the filling but NOT the cloth ;) Wrap in seran wrap and chill before serveing. To serve slice into rounds. This will keep in refidgerater for up to 2 weeks.

I love pumkin desserts and I must say this is one of my favorites!! I know it sounds a little complicated but it's really not to bad, maybe make oine for practice first. One Christmas I was very ambishious and made these for all my friends and famiy, it was a very sticky kitchen that week, but worth it!