pumpkin roll

I had so much fun making this pumpkin roll, it was the first roll of any kind I have ever made. If you like cream cheese fillings you will LOVE this. Great to keep on hand in the freezer to serve to unexpected guests!

Recipe
Roll
3 eggs
1 cup sugar
2/3 cup pumpkin puree
1 tsp. lemon juice
3/4 cup flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. nutmeg
1 cup chopped pecans or walnuts, if desired
powdered sugar for dusting

Filling
1 (8 oz.) pkg. cream cheese
1 cup powdered sugar
4 Tbs. butter
1/2 tsp. vanilla
powdered sugar for dusting

Preheat oven to 350 degrees. Grease and flour a jelly roll pan. Lay a piece of wax paper in bottom of pan also.
In large bowl beat eggs and sugar for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, salt, baking powder, ginger, cinnamon and nutmeg. Stir into the pumpkin mixture. Spread batter evenly into the prepared pan, it will be thin.
Bake for 12 minutes or until the center springs back when touched. Loosen edges with a knife. Cover two dish towels with powdered sugar. Dump roll while still hot onto one of the dish towels. Remove pan, cover with second dish towel and roll up cake using towels. Let cool for 20 minutes.
In medium bowl combine cream cheese, powdered sugar, butter and vanilla. Beat until smooth, add nuts. Unroll pumpkin cake when cooled, spread filling on top and roll up. Place roll on wax paper that has been dusted with powdered sugar. Dust the rest of the roll and roll up in wax paper. Twist ends like a piece of candy. Freeze overnight, serve chilled. Enjoy!

*Recipe from allrecipes.com, modified slightly