Pumpkin Roll with Cream Cheese Filling

• 3 eggs
• 1 cup sugar
• 2/3 cup canned pumpkin
• 1 teaspoon lemon juice

Sift Together:

• 3/4 cup flour
• 1 teaspoon baking powder
• 1 teaspoon ginger
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon salt
  • Optional: 1 cup finely chopped pecans (I omitted these, my family does not like nuts!)

Filling:

• 1 cup powdered sugar
• 3 tablespoons butter
• 8 oz. cream cheese
• 1/2 teaspoon vanilla
• -Preheat oven to 375 degrees.
• -Grease and flour a 15 x 10 x 2-in jelly roll pan. Line with waxed paper or parchment paper.
• -Sift together the dry ingredients. Whisk until combined.
• -Beat eggs at high speed for five minutes. Mix in sugar, lemon juice and pumpkin puree.
• -Fold the dry ingredients into the pumpkin mixture.
• -Spread the batter into your prepared baking pan.
• -Bake for 12 to 15 minutes, until the cake springs back when lightly touched (or test it with a
• toothpick).
• -Remove from oven. Let cake sit in pan for 10 minutes, then turn out on a clean tea
• towel sprinkled with powdered sugar. Carefully removed the wax paper.
• -While cake is still warm, roll it up in the towel to shape it while it cools.
• -Beat filling ingredients until smooth.
• -When the cake has cooled, unroll and spread with filling.
• -Re-roll the cake (without the towel).
• -Cover with plastic wrap and refrigerate for at least an hour before slicing and serving.