Cake: 3 eggs 1-cup sugar 2/3 cup canned pumpkin 1 tsp. lemon juice 3/4 cup all purpose flour 1 tsp. baking powder 2 tsp. pumpkin spice 1 cup finely chopped nuts Confectioners sugar
Filling: 8 oz. cream cheese, softened 4 Tbs. butter or margarine 1-cup confectioners sugar 1 tsp. vanilla
Beat eggs; gradually add sugar. Fold in pumpkin and lemon juice. Fold in flour, baking powder, and spice. Pour in well greased jellyroll pan and sprinkle with nuts. Bake at 375 for 15 min.
Loosen cake from pan and turn onto a thin towel, which has been sprinkled with powdered (confectioners) sugar. Roll up and cool.
Cream together filling ingredients. Unroll cake, spread on filling, re-roll and wrap in foil and refrigerate. Makes 1 roll.
3 eggs 1 c. sugar 2/3 c. pumpkin 1 tsp. lemon juice 3/4 c. all-purpose flour 1 tsp. baking powder 1 tsp. ginger 1/4 tsp. nutmeg 1/4 tsp. salt (optional) 1 c. chopped pecans or walnuts 1 - 8 oz. pkg cream cheese 4 tbsp. butter or margarine 1/2 tsp. vanilla 1 c. powdered sugar
Beat eggs at high speed for 5 minutes. Gradually add sugar. Stir in 2/3 cup pumpkin and 1 tsp. lemon juice. Mix together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into the pumpkin mixture. Spread on greased and floured 15x10x1 inch baking pan, lined with wax paper. After spreading mixture in pan, top with chopped nuts. Bake in preheated oven at 375 degrees for 15 or 20 min. When done, turn out on wax paper that has been sprinkled with powdered sugar. Start at narrow end and roll wax paper and cake together; let cool.
Combine the cream cheese, butter, powdered sugar and vanilla. Beat mixture until smooth. Unroll cake and spread cream cheese mixture on cake and roll again, but without the wax paper. Chill, then slice lilke jelly roll and serve with dab of Cool Whip. This freezes real well for use during Thanksgiving and Christmas.
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