Ingredients

	3 Eggs
	1 c. Sugar
	2/3 c. Pumpkin Canned
	1 T. Lemon Juice
	3⁄4 c. Flour
	2 t. Cinnamon
	1 t. Baking Powder
	1 t. Ginger
	1⁄2 t. Salt
	1⁄2 t. Nutmeg
	1 c. Walnuts Finely chopped
	1 c. Powdered Sugar Sifted
	2 (3 oz.) pkg Cream Cheese
	1⁄4 c. Margarine
	1⁄2 t. Vanilla

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Pumpkin Cake Roll

Originally submitted by (Pauli Kybertz) Marlene Jibson

Medium

Ingredients

3 Eggs
1 c. Sugar
2/3 c. Pumpkin
Canned
1 T. Lemon Juice
3⁄4 c. Flour
2 t. Cinnamon
1 t. Baking Powder
1 t. Ginger
1⁄2 t. Salt
1⁄2 t. Nutmeg
1 c. Walnuts
Finely chopped
1 c. Powdered Sugar
Sifted
2 (3 oz.) pkg Cream Cheese
1⁄4 c. Margarine
1⁄2 t. Vanilla

Directions

In large mixing bowl, beat eggs with electric mixer on high for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. In small bowl, sift flour, cinnamon, baking powder, ginger, salt, and nutmeg. Fold into pumpkin mix. Spread batter in greased and floured 15x10x1 inch jelly-roll pan. Sprinkle with walnuts.

Bake in 375° oven 13-15 minutes. Immediately invert cake onto a towel sprinkled with powdered sugar. Roll up cake and towel, jelly-roll style, starting from short sides. Cool completely, unroll cake.

In small bowl, beat 1 cup powdered sugar, cream cheese, margarine, and vanilla with electric mixer on medium speed until smooth. Spread over cake, reroll. Cover and chill. Cut cake crosswise into 1-inch slices. Serves 10-12.

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