- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)
- 1 teaspoon lemon juice
- 3/4 cup flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup chopped nuts (optional)
Beat eggs 5 minutes. Beat in sugar, stir in lemon juice and pumpkin.
Mix dry ingredients together. Add to wet ingredients.
Spread on well greased and floured cookie sheet. Top with nuts. Bake 15 minutes at 350 degrees. Make sure it is really done or it will fall apart when rolling and unrolling.
Turn onto brown paper bag or waxed paper. Roll at narrow end. When cool (can put in fridge) unroll and fill with filling, roll back up, slice.
Filling
- 1 cup powdered sugar
- 6 oz cream cheese
- 1/2 teaspoon vanilla
- 4 Tablespoons butter
Beat all ingredients together then frost cake.
Store in fridge.