Best In Show Pumpkin Roll 
A moist pumpkin cake rolled up with a sweetened cream cheese filling. Keep one in your freezer for unexpected guests.
Ingredients:
- Cake:
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3 eggs
- 1 cup sugar
- 2/3 cup canned pumpkin puree
- 1 tsp lemon juice
- Walnuts, optional
- Filling:
- 8 oz cream cheese, softened
- 4 Tbsp butter or margarine, softened
- 3/4 cup sifted confectioner's sugar
- 1/2 tsp vanilla extract
Directions:
Preheat oven to 350 degrees F. Line 10 x 15 jelly roll pan with parchment or wax paper, grease and dust lightly with flour. In a small bowl whisk together flour, baking powder, cinnamon, ginger, nutmeg and salt. In large bowl beat egs and sugar with electric mixer on high speed until think fluffy and light yellow (about 5 minutes. Stir together pumpkin and lemon juice, gently stir into egg and sugar mixture. Sprinkle flour combination over pumkin mixture, stir gently until just combined. Spread batter evenly in pan. At this time you can add about 1/2 cup of walnuts over batter if desired. Bake 15 minutes, remove from oven and cool on rack for 10 minutes. Sift a bit of confectioners sugar evenly onto a clean kitchen towel. Flip cake onto towel and gently roll up starting with the longer side of the cake, and cool completely. While cake cools, beat together softened cream cheese and butter until light and fluffy. Slowly stir in 3/4 cup confectioner's sugar and vanilla extract. Mix until smooth. C arefully unroll cake, spread filling over cake. Gently roll up, ending with seam side down. Cover with wax paper or parchment paper (plastic wrap tends to be too sticky for the cake) and refrigerate a minimum of one hour. For potlucks place in freezer until you are ready to go. Slices beautifully!
Number of Servings: 8-10