Pumpkin Roll

We had a request for this from Josh.....Andy made it tonight for my birthday!  

Delish!

Cake
3 Eggs
1 Cup Sugar
2/3 Cup Pumpkin
1 teaspoon Lemon Juice
3/4 Cup Flour
1 teaspoon Baking Powder
2 teaspoons Cinnamon
1 teaspoon Ginger
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
1 Cup Chopped Nuts (Ootional)


Filling
1 8oz Package of Cream Cheese
1 Cup Nuts Finely Chopped (Optional)
1 Cup Powdered Sugar
1/4 Cup Soft Butter or Margarine
1/2 teaspoon Vanilla


Beat eggs on high for 5 minutes.  Gradually beat in sugar, stir in pumpkin and lemon juice slowly.  Sift and add dry ingredients.  Grease pan a jelly roll pan (cookie sheet with sides) and line with wax paper, grease the paper also.  (Works best with a cold stick of butter).  Put the batter in the cookie sheet and nuts on top.  Bake at 375 for 15 minutes.  When done, turn onto terry cloth towel that has been covered in powdered sugar.  Peel wax paper off cake.  Roll towel and cool in fridge.  Once cooled, unroll and spread filling on top, roll it back up and put in saran wrap and refrigerate.  Freezes well.