Susie Braund's Pumpkin Roll

By Kelly C.

(Cooking Enrichment Class - Apples/Pumpkins)

3 eggs
1 cup sugar
2/3 cup pumpkin*
1 tsp. lemon juice
3/4 cup flour
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking powder
1 tsp. ginger
1/2 tsp. salt
1 cup chopped pecans (optional)

Beat eggs and gradually add sugar. Then add pumpkin and lemon juice. Add flour, cinnamon, nutmeg, baking powder, ginger and salt. Mix until well blended. Spread on a greased and floured jellyroll pan (also lined with waxed paper on top of greased pan). Sprinkle with chopped pecans. Bake at 375 for 15 minutes. Spread linen towel with powdered sugar. Turn and roll out onto towel. Roll towel and cake up together while hot and let cool about 30 minutes.

Unroll and spread with frosting:

1 cup powdered sugar
8 oz. cream cheese, softened
4 Tbsp. butter, softened
1/2 tsp. vanilla

Roll up again without towel. Keep in foil or plastic bag. Keep refrigerated. It doesn't cut well at room temperature. It freezes well.

*One small can of pumpkin makes two pumpkin rolls. As the first roll is cooling, start the second one.