Pumpkin roll


2/3 c. canned pumpkin
1 c. sugar
3 eggs
¾ c. flour
1 t. lemon juice
1 t. baking powder
2 t. cinnamon
1 t. ginger
½ t. nutmeg
Scant 1/3 t. salt
1 T. confectioners’ sugar

6 oz. cream cheese
1 c. confectioners’ sugar
4 T. butter or margarine
2/3 t. vanilla extract

Confectioners’ sugar

Beat eggs on high for four to five minutes, while gradually adding sugar. Stir in at medium or low speed pumpkin, and lemon juice. Mix together dry ingredients: flour, baking powder, and spices. Fold dry ingredients into the pumpkin mixture. Preheat oven to 375* F. Spread cake mix into 15x10x1 jelly roll pan. Bake for 15 minutes. Remove from oven and loosen edges with spatula. Sprinkle powdered sugar onto a cheesecloth and turn cake onto the cheesecloth. Roll warm cake, starting at narrow end into a roll with the cheesecloth. Allow to cool to room temperature.

Beat all ingredients until smooth.

Unroll cake and remove cheesecloth. Spread filling onto the cake. Re-roll the cake. Chill for several hours or overnight. Sprinkle with powdered sugar prior to serving. Try a drizzle of chocolate syrup for a change of pace.