Mom's Pumpkin Roll
| 3 eggs, well beaten | 1 c. sugar | 2/3 c. pumpkin (plain pumpkin – not pumpkin pie filling!) |
| 1 t. lemon juice | ¾ c. flour | 1 t. baking powder |
| 2 t. cinnamon | 1/2 t. salt | ½ t. nutmeg |
| 1 c. chopped walnuts | Walnut halves | 1 Recipe Filling (See Below) |
| 1 c. powdered sugar | 8 oz. Cream cheese |
| 4 T. butter | ½ t. Vanilla extract |
Preheat oven to 375 degrees. Grease and flour a jelly roll pan. Sprinkle with walnut halves (optional). Set aside.
Add the sugar to the beaten eggs, beat until well incorporated. Add the pumpkin and lemon juice. Once well incorporated, add the dry ingredients and nuts. Beat until well mixed.
Pour batter into jelly roll pan. Bake for 15 minutes at 375.
In the meantime, using a cotton flour sack dish towel (or any towel will do) sprinkle towel well with powdered sugar.
When the cake is done, turn it out onto the towel. Roll up the towel lengthwise. Let cool completely! When done, unroll from towel. Spread with filling. REMOVE TOWEL! Cut off ragged ends. Sprinkle again with powdered sugar and chill.
Immediately before serving, sprinkle again with powdered sugar.
Cream the butter and cheese together. Add the powdered sugar. Beat until mixed together completely. Add the vanilla.