Pumpkin Roll

Appetizers & Soup
Pasta & Grain
Vegetables & Salad
Meat & Fish
Fruit, Cheese & Drinks
Dessert & Breads

& Family Links

3 eggs
1 c. sugar
2/3 c. pumpkin
3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. ground ginger
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 c. finely chopped walnuts
Cream Cheese Filling (below)

Beat the eggs at high speed for 5 minutes. (Be sure to beat for a full 5 minutes.) Slowly beat in the sugar...then stir in the pumpkin. In a separate bowl, stir together the flour, baking powder, salt, ginger, cinnamon, and nutmeg, then fold the dry ingredients into the pumpkin mixture.

Line a 15 x 10-inch jelly roll pan (or cookie sheet) with wax paper, and grease the paper. Spread the batter evenly n the pan, and sprinkle with the nuts. Bake it at 375 degrees for 15-20 minutes.

Carefully loosen the edges of the cake and turn it out onto a clean towel. Beginning with the narrow end, roll up the cake. When it is cool, unroll it, fill with the Cream Cheese Filling, and re-roll it. Slice it across the roll to serve.

Cream Cheese Filling
1 8-oz. pkg. cream cheese (softened)
1/4 c. butter or margarine (softened)
1/2 tsp. vanilla
1 c. powdered sugar

Beat together all the filling ingredients until fluffy. (That is, until they're fluffy....)

Source: Doris