Pumpkin Roll

Pumpkin Roll – Ashley Sawin

3 eggs
2/3 cup pumpkin
3/4 cup flour
1 tsp nutmeg
1 cup nuts (opt)
1 cup sugar
1 T. lemon juice
1 tsp baking powder
1 tsp ginger
1/2 tsp salt
powdered sugar

Filling:
2 1/2 cups powdered sugar
1 (8 oz) pkg cream cheese
6 T. butter
3/4 tsp vanilla

Beat eggs until fluffy. Add other ingredients (except for filling ingredients). Pour onto cookie sheet lined with foil. Bake at 350* for 15 minutes. Tip cake onto a towel. Sprinkle with powdered sugar. Roll and let cool.

While it's cooling, add the filling ingredients together and beat together. When cake is cool, unroll cake and spread on filling. Re-roll cake and let cool some more in fridge. Enjoy and keep in fridge!