Pumpkin Cake Roll

This recipe comes from my mom and is another holiday favorite in our family. I know Kim just posted a pumpkin dessert but I figured that since it is Thanksgiving week it would be OK to post another one (and this one is MY favorite). It may look a little intimidating but it really isn't hard.

And mine does not look as good as my moms does (I may or may not have dropped it on the floor) but the taste is what matters right?

Combine:
3 eggs
beat for 5 min. or until fluffy (I probably only beat mine for about 3).
1 C. sugar
2/3 C. pumpkin
1 t. lemon juice

In a separate bowl combine:
3/4 C. flour
1 t. baking powder
2 t. cinnamon
1 t. ginger
1/2 t. nutmeg
1/2 t. salt

Stir dry ingredients together with the pumpkin mixture.
Next, take a jelly roll pan, (I couldn't find one so I just bought an 11X16 cookie sheet at Walmart)
and Pam well. Then line the pan with wax paper. Grease and flour the wax paper well and
then pour in your mixture.
Bake @ 375 degrees for 14 minutes
(my pan is that darker metal so I turn my oven down to 350)

Turn out onto a flour sack (or any thin) dish cloth sprinkled with powder sugar. I sprinkle it on generously to prevent any sticking. Fold the end of the cloth up over the edge of the cake before you start rolling. Roll the cake up tight and let cool for about an hour.

Filling:
8 oz. cream cheese
1 C. powder sugar
4 T. butter
1/2 t. vanilla

Mix together and spread onto unrolled cake.
Then roll it back up and cut into slices.
This is soooo yummy, I promise you and your family will love it!