Posted by: Ginger - St Thomas on Sun, Nov 21, 99 at 18:23

PUMPKIN CREAM CHEESE ROLL
3 eggs
1 cup sugar
2/3 cup pumpkin puree
1 tsp lemon juice
3/4 cup flour
1 tsp baking soda
1/2 tsp salt
1 tsp grated nutmeg
1 tsp ground ginger
1 tsp ground cloves
1 cup chopped walnuts
1 cup confectioners' sugar + more for sprinkling
One 8 oz pkg cream cheese, softened
1/2 stick butter, softened
1/2 tsp vanilla
Preheat oven to 375°. Line a 15x10x1" jelly roll pan w/waxed paper. In a large mixing bowl, beat the eggs at high speed for 5 minutes while slowly beating in the sugar. Stir in the pumpkin & lemon juice. In a small bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger & cloves. Add to the pumpkin mixture & stir to combine.
Spoon the batter evenly into the prepared pan. Sprinkle w/the chopped nuts & bake for 15 minutes or until springy to the touch. Loosen the edges w/a knife & turn out onto a clean kitchen towel that has been sprinkled w/confectioners' sugar. Peel off the paper immediately. Roll up the cake with the towel, starting with a short side. Allow to cool on a rack.
Meanwhile, beat the cream cheese, butter & vanilla together with 1 cup of confectioners' sugar until smooth. Unroll the cake & remove the towel. Spread the cream cheese filling on the cake to about 1/2" from the edges. Roll back up, put on a plate seam side down & refrigerate until set. Slice & serve. This freezes well for up to 2 months. Serves 12.



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