Pumpkin Roll

By martsalmon

Ingredients

• 3/4 c. Self-rising flour 3 eggs
• 2 tsp. cinnamon 1 c. sugar
• 1 tsp. ginger 2/3 c. canned pumpkin
• 1/2 tsp. nutmeg 1 tsp. lemon juice
• chopped pecans

Preparation

Step 1

In a small bowl, stir together flour and spices. Set aside. In medium bowl, beat eggs at high speed until thick and lemon colored--about 5 minutes. Gradually beat in sugar until dissolved. Stir in pumpkin and lemon juice. Fold dry ingredients into pumpkin mixture. Spread in lightly greased and floured pan 15x15x1 or cookie sheet. Sprinkle with chopped nuts. Bake at 375 for 12-15 minutes. Loosen edges and turn onto smooth towel sprinkled with about 1 c. powdered sugar. Roll cake and towel together (nuts will be on the outside). Cool completely about 2-3 hours. Unroll and spread with filling. Reroll, cover with Saran Wrap and chill several hours. Slice and serve.