Edyn's Pumpkin Roll with Cream Cheese Filling

Pumpkin Roll

Ingredients:

• 3 eggs
• 1 c of sugar
• 2/3 c pumpkin
• 1 tsp of lemon juice
• 3/4 c flour 
• 1/2 tsp salt
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• powdered sugar
• Optional: 1/2 c of chopped nuts

Directions:

1. Preheat oven to 365 degrees.
2. Beat eggs until lemon colored.
3. Gradually add the sugar to the eggs.
4. Stir in pumpkin and lemon juice.
5. Sift in dry ingredients.
6. Line a 10x15 Jelly Roll Pan (I used a cookie sheet with edges) with wax paper.
7. Grease the wax paper.
8. Pour batter into pan and sprinkle with chopped nuts if desired.
9. Bake for 15 min. Make sure the tooth pick comes out clean, especially if you double or 1.5 the recipe.
10. Sprinkle powdered sugar onto a kitchen towel. It's better to have a lot of it because it makes it easier to take the cake off it later.
11. Remove the cake from the oven and turn over onto the kitchen towel.
12. Carefully remove the wax paper from the cake.
13. Roll up the cake (with the cloth) lengthwise and cool in the fridge. (~20-30 min)
14. Make the frosting while the cake is cooling.
15. Take out cooled cake and unroll it.
16. Carefully spread out the cream cheese filling evenly.
17. Roll up again lengthwise (without the towel of course 😁).
18. Cut into chunks / half and cool in the fridge. 

Cream Cheese Filling

Ingredients:

• 3.5 oz. of cream cheese
• 1/4 c of soft margine
• 1 c of powdered sugar
• 1/2 tsp of vanilla

Directions:

1. Whip the cream cheese with the butter.
2. Add the vanilla extract and the powdered sugar.
3. Beat until smooth.

ENJOY!!!!