Pumpkin roll

Beat 3 eggs for 5 minutes. Gradually add 1 cup sugar. Stir in 2/3 cup pumpkin and 1 tsp lemon juice.

Add:
3/4 c. Flour
2tsp. Cinnamon
1/2 tsp. Nutmeg
1 tsp. Baking powder
1 tsp. Ginger
1/2 tsp. Salt

Line cookie sheet with waxed paper. Pour onto waxed paper and bake @ 375 for 13 minutes. Powder sugar a dish towel (a sifter works great) and turn cookie sheet over on towel. Peel off paper and powder sugar other side of roll. Roll up long ways in towel and let cool. When cool, unroll and spread with filling. Roll up again without the towel. Cover with waxed paper and plastic wrap and refrigerate. Can be frozen also.

Filling:

1 cup powdered sugar
6 oz. cream cheese (softened)
4 Tbsp. margarine or butter (softened)
1/2 tsp. Vanilla

This is an all time family favorite! I got this recipe from a good friend of mine, Kathy Karren. We have been making it for years!

Note: I always make 3 rolls when I make them. Still mix the batter one at a time but for the filling, I use:
3 8 oz cream cheese
2 squares of butter or margarine
4 cups of powdered sugar
2 tsp. Vanilla

 This makes a little more filling than the original recipe but we like more filling 😊. Enjoy!