Pumpkin Roll

* Exported from MasterCook *

PUMPKIN ROLL

Recipe By : Mom
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs
2 teaspoons cinnamon
1 cup sugar
1 teaspoon ginger -- optional
2/3 cup pumpkin
1/2 teaspoon nutmeg
1 teaspoon lemon juice
1/2 teaspoon salt
3/4 cup flour
1 cup pecans -- chopped
1 teaspoon baking powder
--Filling--
1 cup powder sugar
8 ounces cream cheese
4 tablespoons oleo
1/2 teaspoon vanilla

Beat eggs on high for 5 minutes; add sugar at last minute. Stir in pumpkin and
lemon juice. Mix dry ingredients and fold in. Pour into greased cookie sheet
(with 1" sides). (It doesn't look like there's enough batter, but just spread
it out all over the cookie sheet and it makes a nice size cake). Sprinkle wit
h pecans. Bake at 375 degrees for 15 minutes. Cool.

Turn out on powder sugar towel. Sprinkle powder sugar on top of roll also. Ro
ll up in towel. Cool. Unroll and spread filling. Re-roll and refrigerate or
freeze. (Wrap in foil)

NOTE FROM MOM: I don't know if you've ever made a roll cake in a towel like thi
s. I hadn't. Sprinkle the powdered sugar on pretty good and then take your ha
nd and smooth it out so it covers all the area of the towel where the cake will
be. I didn't let it cool very long in the pan. Also, don't beat the filling
very much. Just mix it good. I beat it too much and it was a little runnier t
han it should have been. The cake will roll better if the filling is a little
thicker. Use your towel roll the cake after the filling is in it (just as a gu
ide) and then carefully lift the cake off the towel and onto some foil. After
it cools in the frige, just slice it. It is awesome. (I used fat free cream c
heese).



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