Pumpkin Cake Roll

During the Holidays this is a great dessert to serve. My daughter Kristen reminded me how much she loved this recipe.

3 eggs
1 cup sugar
1 tsp. lemon juice
2/3 cup pumpkin
3/4 cup flour
1 tsp. baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup chopped walnuts

Beat eggs on high speed of mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold into pumpkin mixture. Bake at 375 F for 15 minutes. Turn out on a towel sprinkled with powdered sugar. Start at the narrow end and foll in the towel, covering the cake with powdered sugar. Cool.
For the filling mix until smooth:

1 cup of powdered sugar
3 (3 oz) packages of cream cheese
4 tsp butter or margarine
1/2 tsp vanilla

Spread on the cake roll. Re-roll and wrap in plastic wrap, then foil. Refrigerate 1 hour.