Pumpkin Roll

In the spirit of bringing in the Fall Season, here is a delicious 

recipe for Pumpkin Roll.

I need to give credit to my dear father for making this one.

He is quite the chef.

                     Pumpkin Mixture:                                 Filling:

                   3 eggs - beaten well                           8 oz. Cream Cheese

                   1 cup sugar                                        1 cup Powder Sugar

                   2/3 cup Pumpkin (canned)                   1/4 cup Butter

                   1 TBS lemon juice                               1 tsp. Vanilla

                   3/4 cup flour

                   1 tsp. Baking Powder

                   1/4 tsp. Salt

                   2 tsp. Cinnamon

                   1 tsp. Ginger

                   1/4 tsp. Nutmeg

Mix all ingredients (under pumpkin mixture) together.

Grease cookie sheet.  

Cover cookie sheet with waxed paper, and grease waxed paper.

Pour pumpkin mixture on wax paper.

Bake @ 375 for 15 minutes.

Remove immediately after baking.

Lay flat a dishtowl, and sprinkle it with powder sugar. (be generous)

Flip pumpkin mixture out on the powder sugar covered towl.

Roll towl and pumpkin mixture and place in refridgerator.

Let cool completely.

Mix together filling, and when Pumpkin Roll is completely cooled, 

unroll, and frost with filling.

Re-roll (this time without the towl).

Eat and enjoy.

:)