1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1 tsp. ginger
1 tsp. nutmeg
3 eggs
1 tbsp. lemon juice
2 tbsp. Cinnamon
1 tsp. baking powder
1 tsp. salt
Mix sugar, eggs, pumpkin, and lemon juice well. In separate bowl mix flour, cinnamon, ginger, baking powder, nutmeg and salt. Blend together on medium speed until well mixed. On a 9×13 jellyroll pan lined with wax paper, spread mixture out. Bake for 15 minutes at 350 degrees. Remove from oven and cool for 15 minutes. Lay on tea towel and roll after removing the wax paper. While cooling, prepare the filling.
Filling
1 cup powdered sugar
4 tbsp. butter
8 oz. cream cheese
1 tsp. vanilla
Mix well. Unroll pumpkin roll and spread filling within 1 inch of edges. Roll up and finish cooling in the freezer or refrigerator.
Submitted by Mandy Hall
Daughter of Kevin & Melissa Turnbill