Pumpkin Roll

I'm still trying to play catch up. Here is another yummy treat we had for Christmas. My mom always made a pumpkin roll for Christmas, and so I have continued that tradition with my own family.

Pumpkin Roll

3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
(or instead of the cinnamon, ginger and nutmeg, you can use 3 1/2 teaspoons pumpkin pie spice)
1/2 teaspoon salt
1/4 cup nuts (optional)

Beat the eggs for 5 minutes then add the rest. Put in greased jelly roll pan. I usually line mine with parchment paper, because it makes it so much easier to get out and then roll up. Bake at 375*F for 15 minutes. Wrap in towel sprinkled in powdered sugar and turn out. Roll immediately. Cool in fridge.

Filling:
1 cup powdered sugar
6 oz. cream cheese
4 tablepoons butter
1/2 teaspoon vanilla

Beat well and then spread into cooled pumpkin roll. Then roll back up and I usually wrap in plastic wrap then foil. Keep in fridge.