PUMPKIN ROLL

3 eggs						2 teaspoons cinnamon
1 cup sugar					1 teaspoon ginger					
2/3 cup pumpkin				        ½ teaspoon nutmeg
1 teaspoon lemon juice			        ½ teaspoon salt	
¾ cup flour					1 cup chopped walnuts
1 teaspoon baking powder
			
Beat eggs on high for 5 minutes.  Gradually add in sugar while beating.
Stir in lemon juice and pumpkin.  Stir together flour and spices.  
Fold in to batter.  Pour batter into a greased and floured* 
15 x 10 x 1 jelly roll pan.  (A wax paper liner also helps prevent sticking)  
Sprinkle batter with chopped nuts.  Bake at 375 o  F for 15 minutes.  
Run a knife around the edges to loosen the bread.  Turn out onto 
a flat nap towel sprinkled heavily with powdered sugar.  (Its 
easier to put the towel over the bread then place a cooling rack or 
cutting board on top before inverting.  Pull off wax paper liner before 
cooling if one is used.)  Starting at the narrow end, roll the bread and 
towel together.  Let bread cool in the towel.  When cool, unroll and spread with 
filling.  Nuts will be on the outside when finished.   Re-roll without the 
towel and chill in refrigerator.  (Rotate occasionally to help keep a round shape.)  

Filling:

1 cup powdered sugar
6 ounces cream cheese (at room temperature)
4 Tablespoons butter or margarine
½ teaspoon vanilla

Add ingredients together and beat until smooth.  
 

*or use Baker’s Joy spray


Contributed by:  Shelley Bengtson