I’m ready for fall with this Pumpkin Roll recipe by Sharron Marbury of The Crafty Boomer blog!  Enjoy her FULL RECIPE below! 

3 eggs
1 cup granulated sugar
⅔ cup pumpkin (not pumpkin pie filling)
1 teaspoon baking powder
¾ cup sifted flour
1 teaspoon ginger
½ teaspoon nutmeg
1 teaspoon lemon juice
2 teaspoon cinnamon
1 cup finely chopped walnuts

Ingredients for Frosting:
8 ounces package cream cheese (room temperature)
1 cup granulated sugar
8 ounces powdered sugar
4 ounces Cool Whip

Preheat the oven to 375 degrees
Line a 10″ x 15″ baking sheet with Parchment paper.
In a small bowl combine together the sifted flour, baking powder, ginger, nutmeg, and cinnamon. Mix thoroughly and set aside.
In a large mixing bowl beat the eggs gradually adding the granulated sugar beating for 4 minutes. Add the pumpkin and lemon juice to the mixture and beat for another 1 minute.
Combine the dry ingredients from the small bowl to the liquid ingredients in the large bowl.
Spread the mixture on the parchment lined baking sheet.
Sprinkle the chopped nut over the cake batter.
Bake for 15 minutes at 375 degrees. Cool for 5 minutes.
Roll the cake into a nice tight pinwheel until it cools completely.

Frosting Directions:
With a mixer whip cream cheese and granulated sugar until creamy.
Add the Cool Whip to the cream cheese frosting, beat until nice and fluffy.
Unroll the cake and spread the cream cheese frosting on the cake.
Roll the cake again without the Parchment paper.
Refrigerate for at least 30 minutes before slicing.