Pumpkin Roll

Marie’s Pumpkin Roll
3 eggs
1 cup sugar
2/3 cup pureed 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 chopped nuts
powdered sugar

Beat eggs on high 3 min. Gradually beat in sugar. Stir in pumpkin, lemon juice. In a separate bowl, mix dry ingredients. Fold into pumpkin mixture. Spread into a greased 15X10X1″ pan. Top with nuts. Bake at 325 degrees for 15 min. Turn out onto a towel sprinkled with powdered sugar. Starting at the narrow end roll towel and cake together, cool and unroll. Use wax paper to turn it out on.

Filling

1 cup powdered sugar
6 oz cream cheese
4 tbsp butter-softened
1/2 tsp vanilla

Beat until smooth. Spread over cake roll. Roll up pumpkin roll and chill well.

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