PUMPKIN   ROLL
By Amanda Bartlett for Cooking Club - Pumpkin

Beat 5 min:                       

                   3 eggs         

1 C sugar

Fold in:                                                 

                   2/3  C  pumpkin              

1  t  lemon juice

3/4 C flour

1  t  soda

2  t  cinnamon

1  t  nutmeg

½  t  salt

Pour into large jelly roll pan well greased or lined with wax paper.  (I grease and spray and it comes right out.  The dough tends to stick to the wax paper .)

Bake 15 minutes at 375.  Turn onto cloth towel covered with powdered sugar while still warm.  Roll with towel and cool.   Unroll, spread with filling and re-roll.   Wrap in plastic wrap and cool.  Slice and serve.

CREAM   FILLING

1 C  powdered sugar

4 T margarine       

8 oz. cream cheese

1  t  vanilla

Mix and spread on pumpkin roll.

Chocolate variation:

Replace pumpkin with applesauce.  Use ½ C flour and 1/4 C cocoa.  Eliminate spices.

CHOCOLATE CHEESE FILLING

8 oz.  cream cheese

½ C powdered sugar

6 oz.   chocolate chips,  melted

1 t  vanilla

8 oz.  Cool whip

Cool melted chocolate chips .  Cream together, sugar and cream cheese.  Add chocolate and vanilla.  Fold in Cool whip.  Spread on roll or use as moose filling for cakes, etc.