Pumpkin Cake Roll

Ingredients:

3 Eggs
1 c. sugar
2/3 c fresh Huber 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

Filling:

1 c. powdered sugar
2 T. butter, softened
6 oz. cream cheese, softened
1/2 tsp. vanilla

Instructions:

Beat eggs on high speed for 5 minutes. Gradually add sugar. Mix in the pumpkin and lemon juice. Sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold dry ingredients into pumpkin mixture. Spread in a greased and floured sheet pan. Bake in 375 degree oven for 15 minutes. Turn hot cake onto dish towel laid flat and sprinkled with some powdered sugar. Roll up and cool.

Filling:

Mix together powdered sugar, butter, cream cheese, and vanilla until smooth. Unroll cake, spread with filling and roll up again. Chill well before serving.