Pumpkin Roll with Cream Cheese Filling

Pumpkin Rolls you will want to keep making it.It is so good

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Member Recipe By layretaf

ingredients 15
Prep Time 45 min
Total Time 45 min

Ingredients

3: eggs

1: cup sugar

2/3: cup pumpkin

1: teaspoon lemon jucie

3/4: cup all- purpose flour

1: teaspoon baking power

2: teaspoons cinnamon

1: teaspoon ginger

1/2: teaspoon nutmeg

1/2: teaspoon salt

: Filling

8: ounces cream cheese --- softened

4: tablespoons butter ---- or margarine

1: cup powdered sugar

1/2: teaspoon vanilla

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Directions

1 In large bowel,combine eggs and sugar,beating with an electric mixer.
2 Untill thick and light yellow in coloradd pumpkin and lemon jucie,mixing untill blended
3 In separate bowel,combine flour,baking powder,spices and salt.add to egg mixture,mixing well.
4 Spread batter into greased and waxed-paper lined 10-by-15 inch jelly roll pan
5 Bake at 350% for 15 minutes.remove from oven.cool 15 minutes.
6 Place cake on a clean tea towel sprinkled liberally with powdered sugar.
7 Cool 10 minutes longer.from 10-inch side,roll cake up in towel.
8 Set aside.while cake is cooling in towel,prepare filling.
9 Beat together cream cheese and butter;stir in powdered sugar and vanilla and blend until smooth.
10 Unroll cake.evenly spreadfilling over cake.roll up cake (without the towel).
11 Wrap on plastic wrap.cover and chill at least 1 hour.
12 Slice before serving.Keep leftover slices refrigerated
13 This pumpkin roll freezes well