Pumpkin Rolls

This is for Brooke! They are really easy and most people LOVE them! I always make them in batches of 3 or 5.

PUMPKIN ROLLS - (makes 3)

9 eggs

3 c. sugar

1 sm. can pumpkin

3 tsp. lemon juice

2-1/4 c. flour

3 tsp. baking powder

2 Tbs. cinnamon

1 Tbs. ginger

1 -1/2 tsp. ginger

1- 1/2 tsp. nutmeg

1 -1/2 tsp. salt

3 c. chopped nuts

powdered sugar

Beat eggs on high for 5 minutes. Beat in sugar. Add pumpkin and lemon juice. Add dry ingredients and mix well. Pour into 3 cookie sheets (lined with parchment paper and sprayed with "Pam". Sprinkle 1 cup nuts on each one. Bake 375 degrees for 15 minutes. Loosen edges and dump out onto dish cloth sprinkled generously with powdered sugar. Roll up in towel(from long edge) and let cool. When cool - unroll - frost with cream cheese filling - roll back up (without towel!) and freeze. (roll in aluminum foil to freeze). They freeze very well for a long time!

Filling:

3 c. powdered sugar

2 - 8 oz. cream cheese

1 -1/2 cubes butter

1 -1/2 tsp. vanilla

Combine and beat until smooth. Divide between 3 pumpkin rolls.