Pumpkin Roll {tasty tuesdays}

Yesterday was our annual family Pumpkin Day. No, it's not on the calendars, but it's a fun family tradition for us.

We usually have some chili to eat, something pumpkin-y for dessert, carve our pumpkins, roast the seeds, and watch "It's the Great Pumpkin, Charlie Brown". It's so much fun!

Last night our yummy pumpkin-y dessert was a Pumpkin Roll .....mmmmmm

You should really make one today!

Pumpkin Roll

3 eggs

1 cup granulated sugar

2/3 cup canned pumpkin

1 tsp. lemon juice

3/4 cups flour

1 tsp. baking powder

1/2 tsp. salt

2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

*****

Beat eggs in mixer at highest speed for 5 minutes.

Gradually beat in the sugar.

Next, stir in the pumpkin and lemon juice.

Combine the flour, baking powder, salt, cinnamon,

ginger, and nutmeg and fold into the pumpkin mixture.

Spread in a waxed-paper-lined 11x15 jelly roll pan.

Bake at 375F for 15 minutes

or until top springs back when touched.

When finished baking, invert IMMEDIATELY onto a clean tea towel

sprinkled with powdered sugar. Gently and quickly peel off the

waxed paper. Roll up hot cake and towel together. Cool completely.

Unroll and spread with filling; reroll and chill.

*****

Filling:

6 oz. cream cheese, softened

1/4 cup butter, softened

1/2 tsp. vanilla

1 cup powdered sugar

** For more yummy pumpkin recipes click here!

*****

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