Pumpkin Cream Cheese Roll

I can never get enough pumpkin!  I don't just eat pumpkin pie during the holidays.  It makes me mad that they only offer spiced pumpkin creamer during the holidays.  And this recipe is one of my favorites.  My Aunt Karla would make it all the time, and I gobbled it up every time she made it.  And just as a side note, you can freeze it! 

Pumpkin Cream Cheese Roll

Ingredients:
3 eggs

1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup all-purpose flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

Filling:
8 oz. cream cheese, softened
4 Tbs. butter
1 cup powdered sugar
1/2 tsp. vanilla

Directions:
1. In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.

2. In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
3. Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.
4. While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
5. Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated.