Pumpkin Cake Roll

Pumpkin Cake Roll

3 eggs 2 tsp. cinnamon
1 C sugar
1 tsp. ginger
2/3 C pumpkin
½ tsp. nutmeg
1 tsp lemon juice
½ tsp salt
¾ C flour
1 C chopped walnuts
1 tsp. Baking powder
powdered sugar

Grease a jelly roll pan. Line with wax paper. In a bowl, beat eggs and sugar until creamy, about 3-4 min. Mix in pumpkin and lemon juice. In separate bowl, stir together flour, baking powder and spices. Fold dry ingredients into pumpkin mixture. Pour into pan and smooth top evenly. Sprinkle nuts over top. Bake at 375 for 12-15 min. or until top springs back. Sprinkle powdered sugar thru strainer onto a clean dish towel. Remove cake from oven and turn upside down onto towel. Beginning at narrow end of cake, roll towel and cake together. Set aside to cool, seam side down. While pumpkin roll cools, make filling. When cake is cool, unroll and remove towel. Spread filling over top. Roll up again. Refrigerate several hours. Serve in slices.

Filling:
6 oz. Cream Cheese
1 C powdered sugar
4 T. butter, softened
½ tsp vanilla

In a bowl, blend cream cheese ad butter until light and fluffy. Slowly beat in sugar and vanilla.