Grandma Wagner's Pumpkin Roll:

My grandma was an amazing cook!

We used to eat dinner at her house every Sunday after church

and I will never forget all the amazing meals she made,

but mostly I won't forget her desserts!!!

Among a HUGE list of desserts she made, is Pumpkin Roll.

I really enjoy making them and I hope you will give them a try!

3 eggs
1 cup sugar
2/3 cup canned pumpkin
1/2 tsp. lemon juice
3/4 cup flour
1 tsp. xanthan gum (omitt if not making gluten-free)
1 tsp. ground ginger
2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1 tsp. baking powder
Finely chopped walnuts, optional

Filling:
1 (8 oz.) pkg. cream cheese
1 cup powder sugar
1 tblsp. butter, slightly softened

Beat eggs in a mixing bowl. Add sugar and beat until light and fluffy. Add pumpkin and lemon juice and mix until well combined. Add dry ingredients and mix well, scraping down the sides of the bowl as needed. Spray a jelly-roll pan with cooking spray. Cut a piece of parchment paper (longer than the pan) and press into the pan. Spray the paper generously with cooking spray. Pour batter onto parchment paper lined baking sheet and spread out evenly all the way to the edges. Sprinkle with chopped nuts if desired. Bake at 375 degrees for 15 minutes. Meanwhile, mix together filling ingredients; set aside. Lay out a kitchen towel. Place a piece of wax paper on the towel. Sprinkle wax paper with powder sugar.

 Carefully, flip the cake out onto the wax paper - parchment paper up. Slowly, pull the parchment paper off the cake. Let stand for about 2 minutes. Roll up the cake, wax paper, and towel together, starting at the short end. Let stand 5 minutes.

Unroll, and spread the filling over the cake to within 1-inch of the edges. Spread carefully, or else you might tear the cake. Roll the cake, starting at the short end, carefully pulling away the wax paper from the cake as you roll. When you reach the end of the cake, leave on the wax paper. Place in a 9x13 baking dish. Refrigerate for about 2 hours or until chilled firm. Remove from the wax paper and gently wrap in foil. Refrigerate until ready to serve. Slice in 1/2-inch slices to serve.

Note:

-It is best if the cream cheese for the filling has NOT been frozen....once it's thawed, it tends to make the filling runnier and that's not what your looking for!