Pumpkin Cream Cheese Roll

Pumpkin Cream Cheese Roll

Sheet cake:

3 eggs beaten

1 C. sugar (add gradually)

1 C. pumpkin

1 C. flour

1 tsp. lemon juice

1 tsp. baking pwdr.

1 tsp. ginger

½ tsp. nutmeg

½ tsp. salt

1-2 tsp. cinnamon

Mix eggs and sugar well. Add the rest of the ingredients.

Pour in a greased and floured cookie sheet. Sprinkle with

chopped nuts (opt.) Bake 375 degrees for 15 min. Cool.

Filling:

1 C. powdered sugar

8 oz. pkg. of cream cheese

4 TB butter or marg.

½ tsp. vanilla

Cream together, spread on cooled cake. Loosen edges from

pan and roll. Chill in the refrigerator before cutting

Submitted By: Sarah Smyth