PUMPKIN ROLL
Yield: 12 servings

3 eggs
1 C. sugar
1/2 C. pumpkin
1 tsp. lemon juice
3/4 C. flour
1 tsp. baking powder
2 tsp. ginger
2 tsp. cinnamon
1/2 tsp. salt
1 C. powdered sugar
8 oz. cream cheese; softened
3 T. butter
1/2 tsp. vanilla

Beat for 5 minutes the 3 eggs. Slowly add sugar, pumpkin, lemon juice, flour, baking powder, ginger, cinnamon and salt. Grease and flour a small cookie sheet (jellyroll pan) Put in the above mixture and bake at 350 for 20 minutes. SPRINKLE "cake" with powdered sugar and tip onto a linen towel. (Sprinkle towel with powdered sugar also).. Roll and refrigerate for 30 minutes.
Filling:
Mix together powdered sugar, softened cream cheese, butter and vanilla Spread over "cake". Again "roll" the cake and refrigerate. Slice; Enjoy. This recipe can easily be doubled.