Michele’s Pumpkin Roll

3 eggs
1 cup sugar
1 teaspoon lemon juice
3/4 cup pumpkin
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking powder
3/4 cup flour

Filling:
8 ounces soft cream cheese (room temperature)
1 cup powdered sugar
4 tablespoons soft butter
1 teaspoon vanilla

In a standing mixer, beat eggs for a full 5 minutes on speed 3 or high. Gradually add pumpkin, lemon juice and sugar. This would be on speed 2. Add spices and baking powder. Add flour last, (speed 1)  mixing flour as little as possible.

Pour into well-greased and floured jelly roll pan, 10-inches-by-15-inches. Bake at 375 degrees for 13-15 minutes.

Sprinkle granulated sugar on terry dishcloth. Plop cake onto towel, roll with towel and let cool in towel. Mix filling, Unroll cake carefully and spread filling on cake. Re-roll, wrap and chill.