Pumpkin Roll
Bonnie Hunter, Pembroke, ME
BHQM E-Newsletter Issue #10

I've been making this delicious pumpkin roll for many years; its a family favorite, especially in the fall.

3 eggs
1 cup sugar
½ to ⅔ cup canned, cooked pumpkin
1 tsp. lemon juice
¾ cup flour
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger
½ tsp. nutmeg
dash of salt

Beat eggs for 5 minutes.  Gradually add sugar.  Stir in pumpkin and lemon juice.  Fold flour, baking soda, cinnamon, ginger, nutmeg, and salt into wet mixture.

Grease 10 ½" x 15 ½" jelly roll pan; line bottom of pan with waxed paper; grease and flour paper. 

Pour in batter; sprinkle 1 cup finely chopped walnuts on top and bake at 350° for 15 minutes.

Sprinkle cotton tea towel with some confectioners sugar.  Invert cake onto towel; peel off paper.  Starting at narrow end, roll cake with towel, jelly-roll fashion; place seam-side down on rack to cool.  Cool about 2 hours.

Meanwhile prepare filling:

1 (6 oz.) cream cheese (at room temperature)
4 Tbsp. butter (at room temperature)
½ tsp. vanilla
1 cup confectioners sugar

Unroll cake; spread top with filling. Starting at same narrow end, roll cake without towel.  Place cake seam-side down on platter.  Sprinkle with additional confections sugar if desired.  Refrigerate.  Makes 14 servings.