Pumpkin Roll

  • 1 cup powdered sugar
  • 1 cup sliced almonds
  • 1 cup sugar
  • 1 tsp ginger
  • 1 tsp lemon juice
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • 2 pkgs cream cheese
  • 2 tsp cinnamon
  • 2/3 cup pumkin
  • 3 eggs
  • 3/4 cup flour
  • 4 tbsp butter

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.