Pumpkin Roll Cake

PUMPKIN ROLL FILLING

Ingredients:

1 (8 oz.) cream cheese
1 c. powdered sugar
4 tbsp. butter
1/2 tsp. vanilla

Let cheese and butter soften while cake cools. Beat in sugar and vanilla. Refrigerate until needed to spread on cooled cake.

PUMPKIN ROLL CAKE

Ingredients:

3 eggs
1 c. canned pumpkin
1 c. sugar
1 tsp. lemon juice
3/4 c. flour (sift once before measuring)
1/2 tsp. salt (optional)
2 tsp. cinnamon
1 tsp. ginger
1 tsp. baking powder
1 c. nuts, chopped

Beat eggs, pumpkin, sugar and lemon juice until sugar dissolves. Sift in dry ingredients. Pour into greased and floured sheet cake pan (10 x 15 x 1/2 inch). Sprinkle with nuts. Bake at 370 degrees for exactly 15 minutes. Loosen edges with knife and turn out immediately onto cloth that has been dusted with powdered sugar (place cloth sugar-side down over cake in pan, hold tightly over pan and flip over). Roll as for jellyroll using cloth to ease hot cake into curl (nuts will be on outside of roll). Roll cloth and cake together, then place on rack to cool. When cool, unwrap and unroll cake, spread with filling, and re-roll cake. Wrap in plastic wrap and refrigerate for several hours. Slice thinly after filling is set.