Ingredients
Bread portion:
3 eggs
1 C sugar
2/3 C pumpkin
1 tsp lemon juice
3/4 C flour
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
Filling:
1 C powdered sugar
8 oz cream cheese
4 T butter
1/2 tsp vanilla
Preparation
Beat together on high speed for 5 minutes eggs, sugar, pumpkin, and lemon juice. Slowly fold in flour, cinnamon, ginger, nutmeg, and salt. Grease and flour (or grease and use paper towel) jelly roll pan; spread batter evenly in pan. Bake on 375 for 15 minutes or until it springs back. Dump onto a large towel sprinkled with powdered sugar, roll up with towel inside, and let cool.
Mix together powdered sugar, cream cheese, butter, and vanilla. Spread into middle of pumpkin bread and roll. Cover with plastic wrap or similar and keep refrigerated.
