Pumpkin Roll

from the kitchen of Ann-Marie

3 eggs
1C sugar
2/3 C pumpkin
1tsp lemon juice
3/4 C flour
1 tsp baking powder
1 tsp nutmeg
1tsp ginger
2 tsp cinnamon
1/2 tsp salt

Filling:
1 C powdered sugar
8 oz cream cheese, softened
4 Tbsp melted butter
1/2 tsp vanilla

Beat eggs for 3 min. Slowly add sugar. Add pumpkin and lemon juice, mix well; add remaining ingredients. Mix until smooth. Pour into greased jelly roll pan. Bake @ 375 for 15 min,

Flip onto dish towel dusted with powdered sugar. Roll and put in refrigerator covered with plastic wrap, until cool. Cream together filling ingredients. Spread on unrolled pumpkin roll. re-roll and chill