Pumpkin Roll

Welcome Pumpkin Season! While pumpkins are not generally one of the more popular cooked squashes, don't be so quick to turn it away in the kitchen.



3 eggs
1 cup sugar
2/3 cup pumpkin
1 tablespoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup finely chopped nuts (optional)

Beat eggs 5 minutes at high speed, adding sugar. Mix in pumpkin and lemon juice. Sift flour, baking powder, spices, and salt. Fold into pumpkin mixture. Spread into greased & floured 15" X 10" X 1" pan. Top with nuts, if desired. Bake at 375 degrees F for 15 minutes. While hot, turn out on dish towel. Start at narrow end and roll towel and cake. Cool. Unroll and spread with filling.

Filling:
1 cup powdered sugar
2 3 ounce packages cream cheese
4 tablespoons butter
1/2 teaspoon vanilla

Combine ingredients and beat until smooth.

Spread on cake; roll and chill.

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Image courtesy of myrecipes.com