Pumpkin Cake Roll

It's pumpkin season and one of my best friends just called in a panic because she had misplaced a favorite pumpkin recipe. After a frantic search (my copy appeared to also be missing) I found the recipe. It is a great fall dessert; the recipe can easily make three rolls so you have one to share, one to sample, and one for the freezer.
 
Cake: 3 eggs 1 cup sugar 2/3 cup pureed pumpkin (canned) 1 tsp. lemon juice ¾ c. flour 1 tsp. cinnamon ½ tsp. nutmeg’ ½ tsp. salt 1 cup chopped walnuts Confcctioners sugar  

Filling: 1 cup confcctioners sugar 6 oz. cream cheese 4 tbsp. butter ½ tsp. vanilla  

Preheat oven to 375•   Beat eggs for 5 minutes, add sugar, pumpkin, and lemon juice. In another bowl, mix flour, cinnamon, nutmeg, and salt. Combine and mix well. Spread on greased and floured 15 x 10 x 1” pan; top with finely chopped nuts. Bake 375• for 15 minutes.

Turn on cotton towel then sprinkle with confectioners sugar. Roll narrow end (roll towel and cake together). Cool, then unroll. Beat confectioners sugar, cream cheese, butter, and vanilla until smooth. Spread on unrolled cake, then reroll, and chill. Freezes well.

*Note: 1 can pumpkin makes 3 rolls. Triple cake batter and double filling.

© 2009 Favorite Recipes From The Mouse House by Nancy Cox Davidge