PUMPKIN ROLL

3 eggs

1 cup granulated sugar

2/3 cup pumpkin

1 tsp. lemon juice

1 cup nuts, chopped

3/4 cup flour

1 tsp. baking powder

2 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ginger

Beat eggs for 5 minutes, then add the pumpkin and lemon juice and mix well. Fold in the dry ingredients except the nuts. Spread mixture on a cookie sheet lined with wax paper. Sprinkle with the nuts.

Bake at 350 degrees for 15 minutes. Lay out a towel and sprinkle heavily with powdered sugar. Turn the ‘cake’ onto the towel, remove the wax paper. Roll up in towel and refrigerate for 1 hour.

Filling:

8 oz. cream cheese, softened

1 cup powdered sugar

1 tsp. vanilla

1/4 cup butter, softened

Beat until smooth. Unroll the cake and spread filling over the cake. Reroll (without the towel), and sprinkle with powdered sugar while rolling. Refrigerate before serving. Makes 12 servings.