Pumpkin Roll

Marie’s Pumpkin Roll
3 eggs
1 cup sugar
2/3 cup pureed pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 cup chopped nuts
powdered sugar

Beat eggs on high 3 min.  Gradually beat in sugar.  Stir in pumpkin, lemon juice.  In a separate bowl, mix dry ingredients.  Fold into pumpkin mixture.  Spread into a greased 15X10X1″ pan.  Top with nuts.  Bake at 325 degrees for 15 min.  Turn out onto a towel sprinkled with powdered sugar.  Starting at the narrow end roll towel and cake together, cool and unroll.  Use wax paper to turn it out on. 

Filling

1 cup powdered sugar
6 oz cream cheese
4 tbsp butter-softened
1/2 tsp vanilla

Beat until smooth.  Spread over cake roll.  Roll up pumpkin roll and chill well.