Pumpkin Roll with Cream Cheese Filling

      • 3 eggs
      • 1 cup sugar
      • 2/3 cup canned pumpkin
      • 1 teaspoon lemon juice

Sift Together:

      • 3/4 cup flour
      • 1 teaspoon baking powder
      • 1 teaspoon ginger
      • 2 teaspoons cinnamon
      • 1/2 teaspoon nutmeg
      • 1 teaspoon salt
          • Optional: 1 cup finely chopped pecans (I omitted these, my family does not like nuts!)

Filling:

      • 1 cup powdered sugar
      • 3 tablespoons butter
      • 8 oz. cream cheese
      • 1/2 teaspoon vanilla
      • -Preheat oven to 375 degrees.
      • -Grease and flour a 15 x 10 x 2-in jelly roll pan. Line with waxed paper or parchment paper.
      • -Sift together the dry ingredients. Whisk until combined.
      • -Beat eggs at high speed for five minutes. Mix in sugar, lemon juice and pumpkin puree.
      • -Fold the dry ingredients into the pumpkin mixture.
      • -Spread the batter into your prepared baking pan.
      • -Bake for 12 to 15 minutes, until the cake springs back when lightly touched (or test it with a
      • toothpick).
      • -Remove from oven. Let cake sit in pan for 10 minutes, then turn out on a clean tea
      • towel sprinkled with powdered sugar. Carefully removed the wax paper.
      • -While cake is still warm, roll it up in the towel to shape it while it cools.
      • -Beat filling ingredients until smooth.
      • -When the cake has cooled, unroll and spread with filling.
      • -Re-roll the cake (without the towel).
      • -Cover with plastic wrap and refrigerate for at least an hour before slicing and serving.