Charlene's Recipe

Pumpkin Roll

Category: Desserts

3 eggs
1 cup sugar
2/3 cup lemon juice
3/4 cup flour
2 tsp cinnamon
1 tsp ginger
1 tsp baking powder
1/2 tsp nutmeg
1/2 tsp salt
1 cup finely chopped nuts
1 cup confectioners' sugar
8 oz cream cheese, softened
1/4 cup margarine, softened
1/2 tsp vanilla extract

Beat eggs in mixer bowl for 5 minutes. Add sugar gradually, beating constantly. Stir in pumpkin and lemon juice. Sift in flour, cinnamon, ginger, baking powder, nutmeg and salt; mix well. Spread in greased 10x15-inch baking pan lined with waxed paper. Sprinkle with nuts. Bake at 375 F for 15 minutes.
Invert cake onto towel sprinkled with confectioners' sugar. Remove waxed paper. Roll cake in towel; cool.Combine cream cheese and remaining ingredients in bowl; beat until smooth. Unroll cake. Spread with filling. Roll cake as for jelly roll. Place seam side down on serving plate. Chill.