Meatballs!

Today I am in a baking mood. I guess the time of year is getting to me, I cooked pumpkin and made pies over the weekend and today I am making a pumpkin roll (with cream cheese filling). These always make me think of my grandmother because she almost always has on in the freezer, ready to serve after a few minutes in the microwave.

Ingredients

• 3 eggs
• 1 cup white sugar
• 2/3 cup canned pumpkin (I use real pumpkin because we don't like canned)
  
• 1 teaspoon lemon juice
• 3/4 cup self rising flour
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup chopped walnuts or pecans (optional)
  
• 6 ounces cream cheese, softened
• 1 cup confectioners' sugar
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
3. In another bowl combine flour, cinnamon, and nutmeg; fold into the pumpkin mixture.
4. Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
5. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
6. Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
7. Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
8. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

These freeze really well if you wrap them up tight and but them in a freezer bag.