Pumpkin Cream Cheese Swiss Roll

By Stef -

I've made this for years and have used various recipes, but this is just a good standard one I got from Melissa. I didn't use lemon juice or nuts, but I'm sure they would both only enhance the flavor. 

 3 eggs
3/4 C. pumpkin
1/2 tsp. salt
3/4 C. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1 C. sugar I used 3/4 C.
1 tsp. lemon juice
1/2 C. nuts
1 tsp. baking powder
1 tsp. ginger

Beat eggs on high speed for 5 minutes. Gradually beat in sugar, stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger and salt. Fold into pumpkin mixture. Spread onto floured and greased pan (cookie sheet), or use parchment paper. Bake for 12-15 minutes at 375, until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with powdered sugar. Gently peel off waxed paper and roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

 Unroll, add cream cheese frosting, and roll back up again.

 Frosting: 
8 oz. cream cheese
1 cube butter
1 C. powdered sugar
2 tsp. vanilla

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