Roll on over for some pumpkin roll.....

For the longest time, we would not only make the turkeys to give away to our friends, but I would also make a couple of dozen Pumpkin Rolls.

 We would wrap them up for our friends and stick several turkeys on the plate as well. I had quite the assembly line going when I would make these. I mean, once you make the mess for one, you might as well make a dozen...or two!
It was our way, each year, of telling our friends 'thank you' for being such good friends. I would usually make these the weekend before Thanksgiving. It was inevitably cold where we lived, and it was a warm and cozy kitchen as I baked away. What good memories.
I still make the pumpkin rolls, but now that we have moved, I do not make them in mass quantities again....Although my family would probably enjoy it if I did. This recipe is a sure, tried and true, proven over and over, winner. Enjoy.

 Pumpkin Roll

Cake Ingredients:

3 eggs

1 cup sugar

3/4 cup pumpkin

1 teaspoon lemon juice

3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon nutmeg

1 teaspoon ginger

2 teaspoons cinnamon

powdered sugar (needed for a towel, to keep the cake from sticking)

 

Cream Cheese Filling Ingredients:

1 cup powdered sugar

1 8-ounce package of cream cheese, softened

4 tablespoons butter

1 teaspoon vanilla extract

Powdered sugar for topping

Directions:

1. Preheat oven to 375 F. In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice.

2. In a separate bowl, mix flour, salt, baking powder, cinnamon, ginger, and nutmeg.

3. Add the egg mixture to the flour mixture and stir until well blended.

4. Spray a 10 1/2" by 15" non-stick cookie sheet with cooking spray. Pour the batter onto the cookie sheet, spread evenly.

5. Bake 12-15 minutes or until a toothpick inserted into the center comes out clean.

6. Prepare a clean kitchen towel by sprinkling heavily with powdered sugar.

7. After baking, turn the cookie sheet onto the towel, the cake should slide out onto the towel. Starting at one end, roll up the cake into the towel. Cool 30-40 minutes.

8. For the filling, stir together the cream cheese, powdered sugar, vanilla and butter. Mix well.

9. After the roll has cooled, unroll it and spread the filling evenly. Roll back up without the towel. Wrap in foil or plastic wrap and refrigerate for at least an hour, or until filling is firm.

10. Sprinkle with powdered sugar before serving.

11. Put "dollaps" of icing on top and a few nuts.