Pumpkin Cake Roll

List of Ingredients
4 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tablespoon. ginger (fresh, grated)
1/2 tsp. nutmeg

1/4 teaspoon allspice

1/4 teaspoon cloves
1/2 tsp. salt
1/3 cup nuts, if desired

FILLING:
1 cup powdered sugar
1 pkg cream cheese, softened, (8 oz)
4 Tbs. butter
1/2 tsp. vanilla

Directions

Pumpkin Puree:

- Roast either a butternut or Kabocha by cutting in half, removing seeds. Place on a cookie sheet with water, skin side up, and bake at 350 until you can stick a fork all the way through. Remove from oven, using a spoon remove pulp and mash. Use this pulp for recipe.

Pumpkin Cake:

Beat eggs on high speed 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Combine flour and remaining dry ingredients. Fold in pumpkin. Spread in a 15"x 10" pan lined with waxed paper. Top with nuts. Bake for 10-15 minutes at 375 degrees. Loosen edges with a knife, then turn onto a towel sprinkled with powdered sugar. Roll towel and cake together. Combine all filling ingredients and beat until fluffy. Unroll cake and spread filling over cake and roll. Chill.

Serving Suggestions:
1. Cut each slice of bread and sprinkle with cinnamon. Arrange on a plate and serve with a scoop of pumpkin ice cream.
2. Goes very well with Thanksgiving or Christmas dinner.

Storage suggestions:
Cover and store in refrigerator for up to 3 days. Keeps well in freezer for 1 week.