ROLL
- 3 lg eggs
- 1 C. sugar
- 2/3 C. of canned pumpkin
- 1 tsp. lemon juice
- 3/4 C. flour
- 1 tsp. baking powder
- 2 tsp. cinnamon
- 1 tsp. ginger
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 1 C. chopped walnuts
FILLING
- 1 C. confect. sugar
- 6 oz. cream cheese
- 4 Tbsp. butter
- 1/2 tsp. vanilla
Beat eggs for 5 minutes; add sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into batter.
Line a greased 15 x 10 jellyroll pan with wax paper and grease the paper. Spread the batter evenly in pan, sprinkle with walnuts. Bake at 375 degrees for 12-15 minutes, until cake tests done with a toothpick.
Turn out onto dish towel that has been sprinkled with conf. sugar. Cool. Unroll, spread with filling and roll up again in foil. Chill or freeze until ready to use. Cut in slices.
Recipe by Peggy
Peg's Favorite Recipes 
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