Pumpkin Cheese Roll
From Peggy Hixon

Prep Time: 10 Min	Cook Time: 15 Min	Ready In: 25 Min	Serving Size: 16

Ingredients
Cake:
3 eggs
1 cup sugar
1 tsp. lemon juice
2/3 cup pumpkin
3/4 cup flour
2 tsp. cinnamon
1 tsp. soda
1 tsp. salt

Filling:
8 oz. cream cheese
3 T butter
1 cup powdered sugar
1 tsp. vanilla

Directions

Beat together eggs, sugar and lemon juice. Stir in pumpkin, flour, cinnamon, soda and salt. Grease and flour jelly roll pan (15-1/2"x10"x1/2"), then line with waxed paper. Pour batter onto sheet, then sprinkle with chopped walnuts or pecans.

Bake 15 minutes at 375 degrees. Remove waxed paper sheet from pan onto tea towel. Roll up long ways in towel and let cool for about one hour.

Meanwhile, beat together filling ingredients. When cooled, carefully unroll cake and spread with filling. Roll back up lightly. Wrap in foil; put in freezer. To thaw, put in refrigerator several hours before serving. Slice and serve.