Pumpkin Cake Roll

This year for Thanksgiving, we spent the day with my husband's family. And since everyone lives close together, the meal components are split up so no one person is stuck in the kitchen all by themselves slaving over dinner. When they asked me what I'd like to make, I knew I'd have to make these pumpkin cake rolls. I remember my mom making them for us on Thanksgiving growing up, and they were quite possibly my favorite dessert to eat after the turkey spread. No matter the time of year, this pumkin cake roll with cream cheese frosting on the inside is sure to hit the spot. And my favorite way to eat it? Right out of the fridge!

Pumpkin Cake Roll

For Cake:
3 eggs
1 cup sugar
2/3 cup canned or cooked pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup chopped nuts, optional
Powdered sugar

Preheat oven to 350F. Line a 10x15 inch jelly roll pan with wax paper and grease paper. Set aside. Beat eggs till lemon colored. Gradually add sugar. Stir in pumpkin and lemon juice. Sift flour, baking powder, cinnamon, ginger, nutmeg and salt; add to egg-pumpkin mixture. Pour batter into pan; sprinkle with chopped nuts (if using.) Bake for 15 minutes. Sprinkle powdered sugar on kitchen towel. Turn cake onto towel, and remove wax paper. Roll up cake and towel lengthwise and allow to cool. While the cake is cooling, prepare the filling.

For Filling:
1/4 cup butter or margarine, softened
1 8-oz package cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla

Whip butter and cream cheese together. Beat in 1 cup powdered sugar. Add vanilla. Unroll cake and spread with filling. Roll up again. Wrap in plastic wrap and chill in the refrigerator until ready to serve.