3 eggs
1 c sugar
2/3 c pumpkin
1 tsp lemon juice
3/4 c flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1/2 tsp nutmeg
1 c nuts
1) Beat eggs for 3 minutes.
2) Add wet ingredients.
3) Then add dry ingredients.
4) Place a piece of wax paper on a cookie sheet. Spread mixture onto the wax paper, sprinkle with 1 cup finely chopped nuts.
5) Bake at 375 degrees for 15 min. or until light brown.
6) Turn it upside down on a heavily sprinkled powdered sugared hand towel. Roll up & put into your refridgerator to cool.
FILLING:
1 c sugar
2/3 c pumpkin
1 tsp lemon juice
3/4 c flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1/2 tsp nutmeg
1 c nuts
1) Beat eggs for 3 minutes.
2) Add wet ingredients.
3) Then add dry ingredients.
4) Place a piece of wax paper on a cookie sheet. Spread mixture onto the wax paper, sprinkle with 1 cup finely chopped nuts.
5) Bake at 375 degrees for 15 min. or until light brown.
6) Turn it upside down on a heavily sprinkled powdered sugared hand towel. Roll up & put into your refridgerator to cool.
FILLING:
1) 1 c. powdered sugar 2) 4 Tbsp. butter
3) 8 oz. cream cheese (Room temp)
4) 1/2 tsp. vanilla
5) Beat until smooth. Unroll the cake & spread w/ filling and reroll it back up.
6) Chill & then make slices about every inch. Place each circle on a nice tray.
7) This is YUMMY and it is easier than it sounds.
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