Pumpkin Cake Roll

Submitted by: Charlene Schofield

In 1997 my mother-in-law gave me this recipe.  It is family favorite we include on our Thanksgiving table every year. From Nana Nov. 1997

Ingredients

3 eggs                              

1 cup sugar

2/3 cup canned pumpkin

1 tsp lemon juice

¾ cup flour

1 tsp baking powder

2 tsp cinnamon

1 tsp ginger

½ tsp nutmeg

½ tsp salt

Top with: 1 cup walnuts (chopped)

Cream Filling:

1 cup powdered sugar

6 oz cream cheese

4 Tbl softened butter

½ tsp vanilla

Directions

Beat eggs on high speed of mixer for 5 minutes; gradually beat in sugar. Stir in pumpkin and lemon juice. Stir in a separate bowl the flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture. Spread in greased and floured pan (or foil lined) 15x10x1 cookie sheet. Top with chopped walnuts. Bake 375°F for 15 minutes. Turn out on towel sprinkled with powdered sugar. Roll lengthwise (towel and cake together). Cool. Unroll and fill with whipped cream OR Cream Filling: Combine powdered sugar, cream cheese, butter and vanilla. Beat smooth and spread over cake and reroll. Chill. Cut into slices