Pumpkin Cake Roll

3 eggs

1 c sugar

2/3 c canned 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

1 c powdered sugar

1 8oz package cream cheese

1/4 c butter

1/2 tsp vanilla

Beat eggs and sugar together. Add pumpkin and lemon juice and mix together. In a separate owl, sift flour, baking power, spices, and salt. Fold into pumpkin mixture. Line a 15x10 ½ pan with waxed paper. Grease lightly. Spread pumpkin mixture evenly in pan. bake at 375* for about 15 mins or until lightly browned. Turn out immediately onto a clean dishtowel sprinkled with powdered sugar, removing the waxed paper. Sprinkle more powdered sugar on top of cake. Starting at one end, carefully roll up towel and cake together. Cool on countertop. Combine the 1 c powdered sugar, cream cheese, butter, and vanilla. Beat until smooth. Gently unroll cake on cutting board, removing towel. Spread cream cheese filling over top. Roll back up. Cover with waxed paper and chill in the refrigerator.