Pumpkin Cake Roll

When I went over to see my grandma for Christmas, she brought out this pumpkin cake roll and asked me to have some. I tried it for the first time and fell in love with it. It tastes so rich and delicious! I asked for a recipe and it is easy to make! This is a perfect holiday dish with your family and friends gathering.

Recipe makes 1 roll

3 eggs
1 c. powdered sugar
2/3 c. pumpkin (pure, not pie mix)
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger (best 1/2 tsp. in my opinion)
1/2 tsp. salt
1 c. chopped nut (optional)

Filling

1 c. powdered sugar
2 (3oz) package of cream cheese
1/2 tsp. vanilla

Beat eggs for 5 minutes. Gradually add sugar and beat well.  Combine pumpkin and lemon juice with the mixture.  Add flour, baking powder, and spices. Mix well. Spread into greased and floured 15x10x1 inches pan. Top with nuts.  Bake at 375 degrees for 15 minutes. While baking. Have a clean kitchen towel spread out and sprinkle powder sugar on top of the towel.  Also make a filling by combining the ingredients. Beat until smooth and set aside when ready.When done baking, turn the pan over onto the towel. Immediately start at the end and roll the towel and cake together. (It does not matter which ends, the small end will create a smaller but fat roll while the large end will create a long and thin roll. It is up to how you want the roll to look like). Let it cool, then unroll it.  Immediately, spread over the cooled cake with a filling. Roll it up again. Chill in the fridge for a while until the filling is set, then serves deliciously.