Pumpkin Rolls

Ingredients:

• 3/4 cup pumpkin
• 3 T oil
• 3 eggs
• 1 tsp baking powder
• 1 cup sugar
• 1 cup flour
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1 T lemon juice

Directions:

Beat eggs and sugar and add lemon juice and pumpkin.  Sift dry ingredients and add to the mixture. Bake at 375 for 13 minutes in a greased cookie sheet lined with wax or parchment paper.  Cool on a flour sack dish cloth covered with powdered sugar, spread filling on top and roll (from long side to long side). Refrigerate for at least an hour before cutting with a sharp knife. Recipe fills one cookie sheet.

Filling

Ingredients:

• 8 oz cream cheese
• 1 cup powdered sugar
• 1 1/2 tsp vanilla
• 2 T soft butter

Directions:

Mix together well.

Notes:

In the pumpkin mix recipe, I like to add two extra T of lemon extract, and also some lemon zest.  I also like to add about 1/2 tsp. of nutmeg, ground cloves, and ginger. If you don't have any wax paper, you can just butter your pan to death and sprinkle flour liberally on top to cover the whole pan, and then poor the pumpkin mix over that.  It comes out pretty easily when you flip it over on the cloth with powdered sugar.  

- Adapted from Sister Malan, picture from here