Pumpkin Roll Cake

[COOK TIME: 15 MIN]

Ingredients
3 eggs
1 cup white sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
6 ounces cream cheese, softened
1 cup confectioners' sugar
1/4 cup butter, softened
1/2 teaspoon vanilla extract

Directions
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, beat eggs on high for 5 minutes.
Gradually beat in white sugar until thick and lemon-colored.
Add pumpkin and lemon juice.
In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
Grease a 15x10x1 inch baking pan; line with waxed paper.
Grease and flour the paper.
Spread batter into pan.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
Immediately turn out onto a linen towel dusted with confectioners' sugar.
Peel off paper and roll cake up in the towel, starting with the short end.
Cool.
Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' 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 additional confectioners' sugar, if desired.

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I could not get enough of this cake!
Spiced pumpkin with a creamy sweet center