Pumpkin Roll

Pumpkin Roll is my favorite dessert in the fall. I make it every year. A few people have asked for the recipe, so here it is:

3 Eggs, beaten

1 cup sugar

1 tsp lemon juice

3/4 cup flour

1 tsp baking powder

2 tsp cinnamon

2/3 cup pumpkin

1 tsp ginger

1/2 tsp nutmeg

chopped nuts

Mix all ingredients together and spread on greased cookie sheet. Top with chopped nuts. Bake at 350˚ for 12-15 min. Check with toothpick for doneness. Sprinkle towel with powdered sugar and lay cake pan upside down on it to remove cake on top of towel. May have to run a knife around edge of cake. Roll cake up in towel length-wise and put in freezer for 30 min.

Filling:

1 cup powdered sugar

6 oz. cream cheese, softened

4 Tb. butter, softened

1 Tb. Vanilla

(Hubby likes me to double the filling recipe, but this is the original). Mix all ingredients. Take cake out of freezer and unroll. Spread filling inside cake and roll up again without the towel. Sprinkle with powdered sugar. Wrap in plastic wrap or wax paper and refrigerate. Cut in slices to serve.