Pumpkin Cake Roll

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

1/2 tsp ginger

1/2 tsp nutmeg

1/2 tsp salt

Filling

1 cup powdered sugar

8 oz. cream cheese

4 Tbsp butter

1/2 tsp vanilla

Beat eggs and sugar together. Mix in pumpkin and lemon juice. Combine remaining dry ingredients in separate bowl. Fold into pumpkin mixture.

Line a jelly roll pan with parchment paper and spray with cooking spray. Spread batter evenly in pan. Bake at 375 degrees for about 15 minutes. Turn out immediately onto a clean dishtowel that has been sprinkled with powdered sugar. Remove the parchment paper. Sprinkle more powdered sugar on top of cake. Starting at one end, carefully roll towel and cake together. Cool on countertop or in fridge.

For the filling combine powdered sugar, cream cheese, butter and vanilla. Beat until smooth. Gently unroll cake and remove the towel. Spread the filling evenly over the cake. Roll back up carefully. Cover with foil and put in fridge ‑ Best when made a day ahead!