PUMPKIN CAKE ROLL

3 eggs
1 t ginger
1 c sugar
1 t baking powder
2/3 c cooked pumpkin
1/2 t salt
1 t lemon juice
1/2 t nutmeg
3/4 c flour
2 t cinnamon
1 c chopped nuts

Beat eggs on high for 5 minutes. Gradually beat in sugar. Stir in pumpkin and juice. Mix dry ingredients together and fold into pumpkin mixture. Line 15"x10" jelly roll pan with foil and grease with shortening. Sprinkle nuts on top of pumpkin mixture that has been spread in pan.

Bake at 375 degrees for 15 minutes or until done. Turn out on towel dusted with powdered sugar. Roll towel and cake together, starting at narrow end. Cool.
 

FILLING -

1/2 t vanilla
4 T butter
1 C powdered sugar
2 (3 oz) pkg cream cheese

Combine and beat smooth. Unroll cake and spread on filling. Reroll cake. Easier to cut if frozen first. (Keeps well in freezer)

Source: Sue Johns