Ingredients:3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp lemon juice
¾ cup flour
1 tsp baking powder
2 tsps cinnamon
1 tsp ginger
½ tsp nutmeg
½ tsp cloves
½ tsp salt
Filling:
1 cup powdered sugar
1 8 oz. package of cream cheese
4 T butter
½ tsp vanilla
Directions:
Beat eggs and sugar together. Add pumpkin and lemon juice and mix together. In a separate bowl sift together flour, baking powder, spices, and salt. Fold into pumpkin mixture.
Line a jelly roll pan with parchment paper. Spray with cooking spray. Spread pumpkin mixture 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. Start at one end, carefully rolling towel and cake together. Cool on countertop or in fridge.
Combine 1 cup powdered sugar, cream cheese, and butter, and vanilla. Beat until smooth. Gently unroll cake, remove the towel. Spread filling evenly over cake. Roll back up. Cover with foil and put in fridge or freezer. Best when made a day ahead.
