Pumpkin Roll

Okay this is a holiday favorite in our home (and I apologize for so rarely posting).

Cake:
3 Eggs
1 C. Sugar
2/3 C. Canned Pumpkin
1 Tsp Lemon Juice
3/4 C. Flour
2 Tsp Cinnamon
1 Tsp ea. Nutmeg & Ginger
1/2 Tsp Salt
1 Tsp Baking Powder
Powder Sugar

Preheat oven at 375. Beat eggs together for 3 minutes or so. Add in the granulated sugar slowly. Once thoroughly mixed add the pumpkin and lemon juice. Mix all ingredients well. Add all the dry ingredients, mix well. Pour spread onto a well greased and floured jelly roll pan (cookie sheet will work). Spread it thin no more than an 1/8-1/4 of an inch. Bake for 15 minutes. Place on a towel and sprinkle with powdered sugar and roll immediately.

Filling:

8 Oz. Cream Cheese
1/4 C. Butter
1 C. Powdered Sugar
1 Tsp Vanilla
1/2 C Chopped Nuts
Powdered Sugar

Cream all together while cake cools. Once cake cool unroll, and spread Filling as thickly as desired. Re-roll the cake. Sprinkle Top with powdered sugar. Chill thoroughly.

This really is enough to make two rolls. We'd typically get them wrapped in aluminum foil for Christmas from our family friends who'd make it every year.