3 eggs
1 tsp. lemon juice
1 C. sugar
3/4 C. flour
2/3 C. pumpkin
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. nutmeg
2 tsp. pumpkin pie spice
1/2 tsp. salt

FILLING:
1 – 8 oz. pkg. cream cheese, softened
1 C. powdered sugar
1/2 stick butter or margarine, softened
1/2 tsp. vanilla

Mix eggs and pumpkin. Add sugar and lemon juice. Add dry ingredients and mix. Bake on greased and floured jelly roll pan (1/2″ deep cookie sheet) at 350º for 15 to 20 minutes. Do not overbake. Cool. Cut in half across the short width of the pan. Sprinkle powdered sugar on working surface. Dump rolls onto working surface.

FILLING: Split filling in half and spread on each roll. Roll carefully, starting on one end and rolling gently. Wrap in foil and chill. To serve, remove from foil and slice.

Author:       Categories: Cookbook, Desserts

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