Pumpkin Roll

ingredients

Batter:
3 eggs
1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 to 1 cup nuts (optional)
Icing:
8 oz. cream cheese
1 cup powdered sugar
4 tablespoons margarine
1 teaspoon lemon juice
1 teaspoon vanilla

directions

Beat eggs for 5 minutes; add the rest of the ingredients and beat well. Grease and flour 12x18 cookie sheet (or use wax or parchment paper). Bake 20 minutes at 375˚. Turn out of pan onto powdered sugar towel and put another towel on top. Roll up and let it sit in a freezer or refrigerator for a few minutes. Once it is sufficiently cooled down, unroll it briefly to spread icing on the inside, roll it up again, and let it sit for 2 hours before serving.

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