Pumpkin Roll by Kim H

Cake:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 large eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
1 cup walnuts, chopped (optional)

Filling:
1 pkg. (8oz) cream cheese, room temperature
1 cup powdered sugar
4 tablespoons butter or margarine, softened
1 teaspoon vanilla extract

For cake:
Preaheat oven to 375 degrees F. Grease 15X10 inch jellyroll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton towel with powdered sugar. (Be sure to put enough powdered sugar on the towel so when  you are rolling up the cake it will not stick.)

Combine flour, baking powder, cinnamon, ginger, nutmeg, and salt in small bowl. In large bowl, beat eggs at high speed for 1 minute, and then gradually add sugar. Beat in pumpkin and lemon juice. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts (if desired).

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, lower heat to 350 degrees and begin checking for doneness at 11 minutes.) Immediately lossen sides and turn cake onto prepared towel. Carefully peel off paper. roll up cake and towel together, starting with long end. Let cool completely.

For filling:
Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small mixing bowl until smooth. Carefully unroll cake. Spread cream cheese mixture evenly over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Tip:  I cut it into 3 sections and wrap each section in foil pinching the sides together so they look like a big toostie roll. They freeze great for several months and cut really easily when frozen.