PUMPKIN ROLL w/ CREAM CHEESE FILLING

PUMPKIN ROLL with CREAM CHEESE FILLING

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup all-purpose flour
1 tsp baking powder
2 tsps cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt

FILLING:
8 oz cream cheese, softened
4 TBSP butter or margarine
1 cup powdered sugar
1/2 tsp vanilla

PREPARATION:
In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed paper lined 10x15 inch jelly roll pan.

Bake at 350 degrees for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10-inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.

Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel :>). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.

<<<I used the pampered chef bar pan which is slightly larger than 10x15, so it made a thinner cake. My cake stuck (because I just greased the pan and didn't use waxed or parchment paper) but because of the thinness of it I was able to use a spatula and sort of pry it a little at a time off the pan. I also didn't wait the extra 10 minutes cooling it before I rolled it in the towel. It sounds more difficult than it actually is. I was AMAZED at how EASY this pumpkin roll was to make!!!!>>>>>