Tealightful® Pumpkin Cake Roll
with Tealightful® Orange Creme

© Tealightful Treasures®

3 eggs
2/3c. cooked pumpkin (canned)
3/4c. whole wheat flour
2tsp. cinnamon
1tsp. ginger
1/2tsp. nutmeg
1/2tsp. salt
1 c. chopped nuts (walnuts used)
1c. sugar
1tsp. lemon juice
1tsp. baking powder

Preheat Oven to 375*

Beat eggs on high speed for 5 minutes. Gradually add sugar and beat until smooth. Stir in pumpkin and lemon juice. Fold flour, baking powder, spices and salt into the mixture. Use Baking Paper in a 15x10x1 inch pan (small cookie sheet used) with at least 3 inches of overhang(in length) on each end. Pour mixture on to paper in pan and top with chopped nuts. Bake for 15 minutes. Let cool slightly. Take one end of overhang paper and roll paper and cake into a log form. Leave log form on tray and bake another 45 to 50 minutes. Remove and let cool slightly and then gently unroll cake. Spread Tealightful Treasures Decadent Orange Creme (Cream Cheese Recipe) onto cake and gently roll back up into log form without paper. Chill before serving. Freezes well.

**Please note that 1/2 cup of pumpkin was used instead of whipping cream in filling recipe