Pumpkin Cake Roll

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

Filling

1 c. powdered sugar
4 tbsp. butter
8 oz. cream cheese
1 tsp vanilla

Beat eggs on high speed for 5 minutes. Gradually add sugar
and beat until smooth. Stir in pumpkin and lemon juice.
In separate bowl, combine flour, baking powder, spices and salt.
Fold into the pumpkin mixture. Spread in a greased
and floured 15 x 10 x 1 inch pan. Top with chopped nuts.
Bake at 375° for 15 minutes. Turn out on a towel
sprinkled with powdered sugar. Starting at the narrow end,
roll towel and cake together. Cool for an hour or so.
Unroll and spread filling on cake. Roll up again without towel.
Chill before serving. This cake freezes well.

Varying Directions

Line your jelly roll pan with wax paper and spray with oil.

Use parchment paper, spraying edges of pan

Dampen your towel and then sprinkle with powdered sugar.

Make with or without nuts or put nuts in the cream cheese filling