Pumpkin Roll



3 eggs beaten

1 cup sugar

2/3 cup pumpkin

1 tsp. lemon juice

2 tsp. cinnamon

3/4 cup flour

1 tsp. baking powder

1/2 tsp. nutmeg

1/2 tsp. salt

1/2 tsp. ginger



Gradually add sugar to beaten eggs. Mix pumpkin

and lemon juice then add to sugar and eggs.

Combine dry ingredients separately then add to pumpkin mix.

Spread into a well greased and floured 15x10 in jelly roll pan.

Bake 375 degree oven for 15 minutes. Let it cool on a rack

for about 5 minutes but while still warm turn the bread out onto

a towel sprinkled with powdered sugar. Roll up the bread and

leave till cooled.



Filling



1 cup powdered sugar

4 TB butter or margarine

6 oz cream cheese

1/2 tsp. vanilla



Soften butter and cream cheese, beat until smooth.

Add sugar and vanilla, beat some more. Refrigerate

unit ready to use. Once the bread is cooled unroll and

spread with filling, roll back up again. Refrigerate again

until ready to serve. Slice and arrange on a platter to serve.

Serves 8-10. Enjoy!