Pumpkin Roll - cooking recipe

Ingredients

3 eggs
1 c. sugar
2/3 c. cooked, mashed pumpkin
1 tsp. lemon juice
3/4 c. all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. salt
1 tsp. ground ginger
1 tsp. ground nutmeg
1 1/4 c. powdered sugar, divided
1 (8 oz.) pkg. cream cheese, softened
1/4 c. butter, softened
1/2 tsp. vanilla extract

Preparation

Beat eggs 5 minutes at high speed of electric mixer. Gradually add sugar, beating well.
Stir in pumpkin and lemon juice.
Combine flour and next 5 ingredients.
Add to pumpkin mixture and blend well.
Spoon batter onto a greased and floured 15 x 10 x 1-inch jelly roll pan, spreading evenly to corners. Bake at 375\u00b0 for 15 minutes.
Turn cake out onto a towel sprinkled with 1/4 cup powdered sugar.
Beginning at narrow end, roll up cake and towel together, jelly roll fashion.
Cool.
Combine 1 cup powdered sugar, cream cheese, butter and vanilla.
Beat until smooth and creamy.
Unroll cake and spread with filling.
Roll cake up again; chill, seam side down.
When ready to serve, remove from refrigerator and slice.