This is a precious recipe to me. My friend's mom, Sue, always made this each fall. I spent 1/2 my life at their house and was there on numerous occasions to watch her make it and then taste it! She passed away when I was a senior in High School. I guess her memory makes this taste even better each time I make it.
3 eggs
2/3 cup pumpkin
1 tsp lemon juice
1 cut nuts (optional)
1 cup sugar
½ tsp salt
¾ cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
½ tsp nutmeg
Beat eggs 5 minutes. Gradually add sugar, stir in pumpkin and lemon juice. Stir in remaining ingredients and bake at 350 for 15 minutes. Grease and flour cookie sheet. Bake and let cool until WARM. Put onto a baking towel sprinkled with powdered sugar. Sprinkle powdered sugar on top as well. Roll up. Leave for 20 to 30 minutes (enough so that it will sit like that on its own). Unroll. Spread filling on thick, roll back up. Refrigerate.
Filling:
1 cup powdered sugar
6 oz cream cheese
4 tbsp butter
½ tsp vanilla
Beat until smooth
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