Pumpkin Rolls

YUM!

From the kitchen of:  Marilyn Groneman (Orem Ward cookbook -- Alice Andesen, LaVern Gappmayer, Linda Allen)

INGREDIENTS:

Roll:

• 3 eggs (get beating for 5 minutes)

• Sift Together: 

  • 3/4 Cup Flour

  • 1 Teaspoon Baking Powder

  • 1/2 Teaspoon Soda

  • 2 Teaspoon Cinnamon

  • 1 Teaspoon Ginger

  • 1/2 Teaspoon Nutmeg

• 1 Cup Sugar (gradually add to eggs after they've been beaten)

• 2/3 Cup Pumpkin (add to eggs and sugar

• 1 Teaspoon Lemon Juice

Filling:

• 1 Cup Powdered Sugar

• 1/2 teaspoon vanilla

• 4 tablespoons butter, soft

• 1 8-oz cream cheese

INSTRUCTIONS:

1. Beat eggs at high speed for 5 minutes.  

2. In a different bowl, sift together, flour, baking powder, soda, and spices.

3. Gradually add sugar to the eggs after they've been beaten.  Stir in pumpkin and lemon juice. 

4. Fold the dry ingredients into the pumpkin mixture. 

5. Spread on cookie pan 15"x10", greased and floured.  Sprinkle with 1 cup chopped nuts.  Bake at 375° for 15 minutes. 

6. Turn out on towel sprinkled heavily with powdered sugar.  Roll up, towel and all.  Start with the narrow end.  Cool. 

7. For filling, beat ingredients until smooth.

8.  Spread with filling and roll again.  Refrigerate.