Pumpkin Cake Roll

Ingredients:

3 eggs

1 cup granulated sugar

2/3 cup pumpkin puree

1 tsp lemon juice

3/4 cup plain flour

1 tsp baking powder

2 tsp cinammon

1 tsp ginger

1/2 tsp nutmeg

1/2 tsp salt

1 cup walnuts (will be lightly pressed into cake batter after it has been poured in pan)

you will need 1 15 x 10 x 1” jelly roll pan.

Filling

1 cup powdered sugar

6 ounces of cream cheese

4 tablespoons of butter

1/2 teaspoon vanilla

Directions:

Beat 3 eggs on high speed for 5 minutes.

Gradually beat in 1 cup of sugar

Stir in 2/3 cup pumpkin puree and 1 tsp lemon juice

Stir flour, baking powder, cinammon, ginger, nutmeg and salt and fold into pumpkin mixture.

Spread ingredients in greased and floured jelly roll pan.

Add walnuts by pressing gently into batter.

Bake at 375 degrees for 15 minutes.

When finished, turn out on thin towel sprinkled with powdered sugar.

Starting at narrow end, roll towel and cake together and allow to cool.

Gently unroll when ready to add filling.

Directions for filling

Combine all filling ingredients until smooth with hand mixer.

Spread over cooled cake roll and roll back up and chill.