JANE’S PUMPKIN ROLL
3 eggs 1 c. sugar
2/3 c. pumpkin (1/2 can) 1 tsp. lemon juice
3/4 c. flour 1/2 tsp. salt
1 tsp. baking powder 2 tsp. cinnamon
1/4 tsp. ground nutmeg
1 c. pwd. sugar
2 - 3 oz. pkg. cream cheese or 1 lg. pkg. cream cheese (softened)
1/4 c. butter or margarine (softened) 1/2 tsp. vanilla
Additional powdered sugar
In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon colored. Add pumpkin and lemon juice. Combine flour, cinnamon, baking powder, salt, and nutmeg; fold in pumpkin mixture. Pam spray a 15 x 10 x 1 inch baking pan; line with waxed paper. Pam spray the paper. Spread batter into pan. Bake at 375 degrees for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with powdered sugar. Peel off paper and roll cake up in towel, starting with a short end. Cool.
Meanwhile, in a mixing bowl, beat cream cheese, sugar, butter and vanilla until fluffy. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with powdered sugar.