Pumpkin Roll

Preheat: 375F Prep: 45 min Bake: 12-15 min

Cake Ingredients:

1. 3 eggs, beaten
2. 1 c white sugar
3. 2/3 c pumpkin puree
4. 1 Tbs lemon juice
5. 3/4 c flour
6. 1 tsp baking powder
7. 1/2 tsp salt
8. 2 tsp ground cinnamon
9. 1 tsp ground nutmeg
10. 1 tsp ground ginger
11. 1/4 c powdered sugar (to sprinkle on towel)

Cream Cheese Filling Ingredients:

1. 1 c confectioners' sugar
2. 1/4 cup butter, softened
3. 1- 8 oz pkg cream cheese
4. 1 tsp vanilla extract

Topping Options:

1. Powdered sugar sifted over rolled cake
2. 1 cup walnuts or pecans, chopped
   

Directions:

1. In a large bowl, mix (cake ingredients): eggs, sugar, pumpkin, & lemon juice.
2. In a separate bowl mix (cake ingredients): flour, salt, baking powder, cinnamon, ginger, & nutmeg.
3. Add the egg mixture to the flour mixture & stir until well blended.
4. Spray a 10 1/2" by 15" non-stick cookie sheet with cooking spray. Pour the batter onto the cookie sheet, spreading evenly.
5. If using walnuts or pecans sprinkle evenly over batter.
   
6. Bake until a toothpick inserted into the center comes out clean.
7. Prepare a clean kitchen towel by sprinkling heavily with powdered sugar.
8. After baking, turn the cookie sheet onto the towel, the cake should slide out onto the towel. Starting at one end, roll up the cake into the towel. Cool 30-40 minutes.
9. For the filling, stir together: cream cheese, powdered sugar, vanilla & butter. Mix well.
10. After the roll has cooled, unroll it & spread the filling evenly. Roll back up without the towel. Wrap in foil or plastic wrap and refrigerate for at least an hour, or until filling is firm.
11. If not using walnuts or pecans sift on powdered sugar before serving.