Pumpkin Roll

Pumpkin Roll

3 eggs
1 cup sugar
2/3 cup pumpkin puree
1 tsp. lemon juice
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 tsp. baking powder
3/4 cup flour

Filling:
1 cup powdered sugar
8 ounces cream cheese (softened)
4 tablespoons butter (or margarine)
1/2 tsp. vanilla extract

Mix together in order listed. Line a 15x1 1/2 cookie sheet with waxed paper. Trim off excess wax paper. Pour pumpkin batter onto cookie sheet and spread evenly. Bake for 12 to 15 minutes at 375. (Sprinkle with chopped pecans before baking if desired.)
Prepare a linen towel by heavily sprinkling it with powdered sugar. After it's done baking, turn onto the towel, waxed paper side up. Remove the paper and roll up into the towel. Cut off any crisp edges. Cool for 30 to 40 minutes rolled.

Prepare filling while the roll cools. Mix ingredients thoroughly. After roll has cooled, unroll and spread filling evenly and re-roll. Chill. Slice for serving.

Note: The first time I made this, I mistakingly poured the batter into a 17x11 cookie sheet. It still turned out good, but the cake was pretty thin.

Note: The 2nd time I made this I poured it into a 9x11 pan. I also altered the recipe adding 1 c flour instead of 3/4 c., and added 1/4 tsp. ginger for more of a pumpkin pie flavor. The 9x11 came out thicker but it was harder to roll and cracked on one side. My husband loves this Pumpkin Roll... me? I think it is too sweet.

Note: Just made this today 8/8/11, and replaced the sugar in the cake with 1/2 c honey. Everything was going great till I took it out of the oven, flopped it on the towel, and the wax paper wouldn't peel off of it. I finally got it off, but what a mess! I would have been better off just spraying my baking oil on the pan, and forget the wax paper I think.