Pumpkin Roll

Delicious Pumpkin Roll

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

Beat eggs on high speed of mixer for 5 minutes. Gradually beat in sugar. Add pumpkin and lemon juice.

Mix together flour, baking powder, salt, and spices. Fold into pumpkin mixture. Spread into a greased cookie sheet pan. Top with nuts.

Bake at 375° for 15 minutes. (DO NOT OVERBAKE)

When baked, turn out on a towel sprinkled with powdered sugar.

Starting at the end, roll towel and cake together as in rolling a jelly roll. Cool then unroll.


1 cup powdered sugar
4 T butter
2 3-oz pkg. cream cheese
1 tsp. vanilla
1 tsp. lemon juice

Beat until smooth. Spread over baked unrolled cake. Then roll up jelly roll style and wrap with saran wrap tightly to secure.

Refrigerate several hours then take out and slice into slices garnish each slice with powdered sugar.



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