Pumpkin Cake Roll

One of my all-time favorite holiday treats!
Recipe from The Essential Mormon Cookbook.

3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. powdered sugar
1 (8 oz.) package cream cheese
4 Tbs. butter
1/2 tsp. vanilla

Beat eggs and sugar together. Add pumpkin and lemon juice and mix together. In a separate bowl sift together flour, baking powder, spices, and salt. Fold into pumpkin mixture.

Line a 15 x 10 1/2 inch pan with waxed paper. Grease lightly. Spread pumpkin mixture evenly in pan. Bake at 375 ° F for about 15 minutes or until lightly browned. Turn out immediately onto a clean towel sprinkled with powdered sugar, removing waxed paper. Sprinkle more powdered sugar on top of cake. Start at on end, carefully rolling towel and cake together. Cool on counter top.
Combine the 1 cup powdered sugar, cream cheese, butter and vanilla. Beat until smooth. Gently unroll cake, removing towel. Spread cream cheese filling over top. Roll back up. [Note: After you roll the cake up with the filling, place it seam side down. I didn't really think about it when I made it, but I think it would be prettier that way.] Cover with waxed paper and chill in refrigerator. Best when made a day ahead. Will keep in refrigerator 6 to 10 days (well wrapped). Freezes well. Cut cake roll into slices using a bread knife. Makes approximately 20 servings.