Serves: 12
Total Calories: 269

4 eggs
1 1/2 cups sugar
1 cup pumpkin canned
1 1/2 teaspoons lemon juice
1 cup flour
1 1/2 teaspoons cinnamon ground
1 1/2 teaspoons ginger ground
1 teaspoon baking powder
3/4 teaspoon nutmeg ground
3/4 teaspoon salt
powdered sugar
1 (8-ounce) package cream cheese softened
2 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1 1/2 cups powdered sugar

At least 6 hours or up to 1 day before serving:

Preheat oven to 375°. Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Line with waxed paper grease and flour waxed paper. In a large mixer bowl at medium speed, beat eggs for 1 minute. Gradually add sugar, beating until well mixed. At low speed, beat in pumpkin and lemon juice.

In a medium bowl, stir together flour, cinnamon, ginger, baking powder, nutmeg and salt. At low speed, beat flour mixture into pumpkin mixture just until blended. Spread batter evenly in pan. Bake for 15 to 18 minutes or until top springs back when lightly touched and edges are lightly browned.

Generously sift powdered sugar over a tea towel. Loosen edges of cake and turn out onto towel. Carefully remove waxed paper. Starting from the short side, roll in towel. Place seam-side down on a wire rack. Cool completely.

In a small mixer bowl at medium speed, beat cream cheese, butter or margarine, and vanilla until smooth and creamy. Gradually add sugar and beat until fluffy.

To assemble, gently unroll cake and remove towel. Spread top of cake with filling, leaving a 1/2 -inch border on all sides re-roll cake. Wrap in waxed paper, then foil. Chill, seam-side down, at least 4 hours or until ready to serve.

Slice with a serrated knife.

Nutritional Facts:

Serves: 12
Total Calories: 269
Calories from Fat: 86

More Recipes from the Miriam Cooks For The Holidays Cookbook:
Austrian Ectasy
Baked Apple Crepes
Café Pavé
Chestnut Bûche de Noël
Chocolate Velvet Dessert
Lemon Bavarian
Nesselrode Ice Cream
Pavolva
Pumpkin Spice Roll
Rum Raisin Sundaes
Spiced Cranberries Jubilee
Steamed Mincemeat Pudding
Strawberries and Cream Mousse
Toffee Cream Dessert
Vienna Torte