Pumpkin Cake Roll

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 tsp lemon juice

3/4 cup flour

2 tsp cinnamon

1 tsp baking powder

1 tsp ground ginger

1/2 tsp salt

1/2 tsp nutmeg

powdered sugar

Filling:

6 oz cream cheese

1 cup powdered sugar

1/4 cup butter

1/2 tsp vanilla extract

Line a greased jelly roll pan with waxed paper. Grease paper; set aside. Combine all dry ingredients and then add wet ingredients. Mix until moistened. Spread batter in pan.

Bake at 375 for 12-14 min. Cool for 5 min. Turn cake out of pan onto a kitchen towel dusted with powdered sugar. Peel off waxed paper. Roll cake in towel jelly-roll style, starting with a long side. Cool completely.

Combine filling ingredients, spread onto un-rolled, cooled cake. Roll up again. Dust outside of cake with powdered sugar. Cover and refrigerate 1 hour before cutting. Refrigerate leftovers.

From tasteofhome.com