Pumpkin Cake Roll(Yields 8 Large Slices) - cooking recipe

Ingredients

3 large eggs
1 c. granulated sugar
2/3 c. canned pumpkin or squash
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. finely chopped walnuts
Cream Cheese Filling

Preparation

Beat eggs on high speed for 5 minutes.
Gradually beat in 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 x 1-inch jelly roll pan with waxed paper and grease the paper.
Spread batter evenly in pan. Sprinkle with walnuts.
Bake in preheated 375\u00b0 oven for 12 to 15 minutes, until cake tests done when toothpick is inserted.
Turn onto towel which has been sprinkled with confectioners sugar. Remove paper.
Starting at narrow end, roll up cake and towel together.
Cool; unroll.
Spread with cream cheese filling; roll up again.
Chill or freeze, wrapped in foil, until ready to use. Cut in slices.