Pumpkin Roll (by request)

Here you go, Charity! This Pumpkin Roll recipe comes from The Essential Mormon Cookbook, and is fantastic! I just made one Sunday but didn't get a picture before it was devoured in just minutes! It calls for doing everything separate, then folding together, but I do it this way in my Bosch and it always works out good.

BEAT:
3 eggs
1 cup sugar

MIX IN:
2/3 cup canned pumpkin
1 tsp lemon juice

MIX IN:
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt

Line a jelly roll pan with waxed paper and lightly grease. Spread pumpkin mixture evenly in pan. Bake at 375 for 15 minutes. Turn out onto a clean dishtowel sprinkled with powdered sugar. Remove wax paper, sprinkle with more powdered sugar, and carefully roll up towel and cake together from one end.

FILLING:
MIX:
1 cup powdered sugar
1 8oz pkg cream cheese
4 tbsp. butter (USE REAL!)
1/2 tsp vanilla

When pumpkin roll has cooled, unroll and spread filling evenly over top. Roll back up with out the towel, wrap in wax paper, and freeze or chill in refrigerator. Enjoy!

The filling mixture also makes a great spread for pumpkin bread, and for those of you who aren't allergic to nuts like I am, you can sprinkle nuts over the filling before rolling back up. The trickiest part is turning the cake out onto the towel, and I always get powdered sugar everywhere, but it's worth it! Also, use a dishtowel that won't leave fuzzies all over :)