Pumpkin Cake Roll

Pumpkin Cake Roll

3 eggs 2 tsp. cinnamon
1 Cup Sugar 1 tsp. pumpkin pie spice
2/3 Cup Pumpkin ½ tsp. nutmeg
1 tsp. lemon juice ½ tsp. salt
¾ Cup Flour 1 cup chopped nuts (pecans, walnuts)
1 tsp. baking powder

Beat on high speed for 5 minutes – the 3 eggs.
Gradually beat in sugar, stir in pumpkin & lemon juice.
Stir together, then fold in dry ingredients.
Spread in greased and floured 15x10x1” Jelly roll pan.
Top with chopped nuts.

Bake at 375 degrees for 15 minutes.

Turn our on a dishtowel sprinkled with powdered sugar.
Starting at narrow end, roll towel and cake together. Cool. Unroll. Add Filling.

Filling:
Cream Cheese Frosting

1 Cup Powdered Sugar 1 8oz pkg. Cream cheese, softened
4 TBSP butter or marg, softened 1 tsp. vanilla
Combine and beat till smooth.
Spread cream cheese icing over cake roll. Roll back up without the towel.
Chill in the refrigerator until set.
Slice and serve.