Pumpkin Roll

Okay, so these are absolutely amazing!! Thanks to Larissa for the recipe! They're really rich though, don't try eating more than one at a time.

Ingredients:

Cake:

3 eggs

1 cup sugar

2/3 cup canned 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

Filling:

8 oz. cream cheese, softened

4 Tbs butter, softened

1/2 tsp vanilla

1 cup powdered sugar

In a large bowl combine eggs and sugar. Add pumpkin and lemon juice; mix until blended. Add flour, baking powder, spices, and salt. Mix well. Spread batter into greased wax paper-lined cookie sheet. Bake @350 F for 15 minutes (or until toothpick comes out clean when poked into the middle). Cool 15 minutes. THen place cake on clean tea towel (or a towel with no texture) sprinkled with powdered sugar. Remove wax paper and cool 10 more minutes. Roll cake up in towel. Set aside.

Beat together cream cheese and butter. Stir in powdered sugar and vanilla until smooth. Unroll cake. Even spread filling over cake. Roll up cake. Wrap in plastic wrap. Cover and chill for at least 1 hour. Slice and serve sprinkled with powdered sugar and whipped topping. Refrigerate or freeze any leftovers.

Enjoy!