Pumpkin Roll

Pumpkin Roll

Cake:
3 eggs
1 cup sugar
2/3 cup solid pack pumpkin
Mix and set aside.

3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon ginger
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon nutmeg
Blend in with top mixture.

Filling:
8 ounces cream cheese
1/2 teaspoon clear vanilla
4 Tablespoons butter
1 cup powdered sugar
Mix until creamy.

Spread on cookie sheet, sprinkle with nuts. Bake at 325ºF for about 15 minutes or until done. Dust towel with powdered sugar. Turn cake over on towel and roll up. Allow to cool completely. Mix filling. Unroll towel and spread filling over cake. Roll up, wrap and freeze.

submitted by Deb Waterman

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