Pumpkin Roll

This has been a holiday favorite in our family for many years. It's easy to make, freezes well, and is always a hit at parties.

Preheat oven to 375°F.
Mix:
1 c. pumpkin
1 c. sugar
3 eggs
1 t. salt
1 t. baking powder
1 t. ginger
1 t. cinnamon
1 t. lemon flavoring or juice
1 c. flour
Pour into 11x17 greased jelly roll pan. Sprinkle with chopped walnuts, almonds or pecans.

Bake 13-15 minutes, or until done (do not overbake!). Sprinkle with powdered sugar and roll from the long edge. Cool in refrigerator. When cool, unroll and fill. [I admit I've always been challenged by this step. The cake often wants to crack. I have had pretty good luck turning the cake out onto a clean dish towel - the smooth cotton type, or waxed paper - and rolling it with the towel or paper, which helps to keep it supported when you unroll it.]

Filling
cream together:
1 c. cream cheese
1/2 c. powdered sugar
4 t. butter
1 t. vanilla
1 t. lemon (I often use more, or include some grated zest)
Blend until smooth, spread on the unrolled cake and then re-roll.
Roll the completed cake roll in foil and refrigerate.

This keeps well, and freezes well, so is a great make-ahead for the holidays.