Pumpkin Roll

3 eggs
1 c sugar
3/4 c flour
2 t cinnamon
1/2 t salt
2/3 c pumpkin
1 t lemon juice
1 t baking powder
1 t ginger
1/2 t nutmeg

Beat eggs 5 min, gradually add sugar. Stir in pumpkin and lemon juice. Mix all dry ingredients and stir into pumpkin mixture. Pour into greased and flour 15x10x1 sheet pan. Bake 375 for 15 min. cool for 10 min. Carefully turn out onto a dish towel sprinkled with powdered sugar, roll towel and cake together and leave until cool. Unroll and spread with filling. Roll up again. Wrap in plastic and refrigerate or freeze.

FILLING
1 c powdered sugar
4 T butter
6 oz cream cheese
1/2 t vanilla

Beat cream cheese until smooth. Add butter and beat until creamy. Add remaining ingredients.

Note: I use parchment paper on the baking pan and spray it with cooking spray, then pour the batter onto the parchment paper. It makes it much easier to remove the cake without it tearing. Also, partially freezing the pumpkin roll makes it easier to cut.