Pumpkin Cake Roll

Ingrédients

3 eggs

1 cup sugar

2/3 cup pumpkin

1 tsp lemon juice

3/4 cup flour

1/2 tsp baking powder

1/2 tsp ginger

1/2 tsp nutmeg

1 tsp cinnamon

1/4 tsp salt

Powdered sugar (for dusting)

Filling:

1 (8 oz) pkg cream cheese, softened

4 tbsp margarine, softened

1 cup powdered sugar

1/2 tsp vanilla

Cool Whip

Instructions

Beat 3 eggs on high speed for 5 minutes. Gradually add 1 cup sugar, beating until thick. Stir in pumpkin and lemon juice. Mix dry ingredients and fold into pumpkin mixture. Spread in a greased and floured 15x10x1 pan. Bake at 375°F for 15 minutes. Turn out onto dish towel sprinkled with powdered sugar, starting at narrow end and rolling cake with towel. Cool or freeze.

For filling: Beat cream cheese, margarine, powdered sugar, and vanilla until smooth. Unroll cake and spread with filling, then re-roll without towel. Refrigerate or freeze.

Notes

Recipe by Sandra Vaughn. This pumpkin cake roll can be served frozen.