Pumpkin Roll Recipe

This recipe takes a while to get the finished product, but when you do, you won't regret it! This is one of Rob's favorite desserts.

Pumpkin Roll
3 eggs
1 c sugar
2/3 c pumpkin
1 tsp lemon juice

3/4 c flour
1 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt

Beat the eggs for 3 minutes. Slowly add the sugar. Stir in the pumpkin and lemon juice.

In another bowl mix the flour, baking powder, cinnamon, nutmeg, and salt.

Combine both mixtures together. Grease and flour a 15x10 jelly roll pan (a regular cookie sheet works great). Spread the mixture onto the pan and topp with chopped nuts (optional, but I like walnuts the best).

Bake at 375 degrees for 15-20 minutes. Cool for 5 minutes, then turn it onto a towel which you've powdered sugared previously. Roll the towell and the spread. Let it cool for about 30 minutes, then unroll.

Filling:
1 c powdered sugar
4 TBSP margarine, softened
1/2 tsp vanilla
6 oz cream cheese

Beat until smooth. Spread over the cake, and roll it back up. Cover it with wax paper and freeze it for at least 45 minutes, then you can cut it into slices to serve.
It's a lot to do, but so worth the wait!