Pumpkin Roll

3 eggs

1 cup sugar

1 tsp. lemon juice

2/3 cup pumpkin

2/3 cup flour

1 tsp. ginger

1 tsp. baking powder

½ tsp. nutmeg

½ tsp. salt

2 tsp. cinnamon

Filling:

1 1/3 cup powdered sugar

8 oz. cream cheese

4 Tbsp. butter

½ tsp. vanilla

Beat until smooth and spread on unrolled pumpkin roll.

Beat eggs. Add sugar and beat. Add lemon juice and pumpkin and beat again. Stir in dry ingredients. Spread in well greased cookie sheet. Bake at 375 degrees for 15 minutes. Don’t let edge get to brown. Turn out onto dishtowel covered with 1 cup of powdered sugar. Roll in dishtowel and cool for about 15 minutes. Unroll and spread with filling. Re-roll without towel this time. Cover with foil. Freeze. When ready to serve, take out of freezer unwrap and slice. Serve immediately. Best straight from freezer rather than room temperature.