Pumpkin Roll

Yields

Notes:

Ingredients

Directions

Beat eggs at high speed for 3 minutes. Add sugar. Stir in pumpkin and lemon juice. Mix together flour and spices and gradually add to pumpkin mixture. Pour into greased and floured cookie sheet. Sprinkle almonds on top. Bake at 375 for 15 minutes. Cool 5 minutes. Turn out onto wax paper covered with powdered sugar. Roll paper and cake together. Cool 4 minutes. Unroll, spread with filling and roll again without paper. Make filling by mixing cream cheese, butter, vanilla, and powdered sugar.

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