Perfect Pumpkin Roll

• 3 eggs
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 2/3 cup pumpkin
• 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon lemon juice
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 8 ounces cream cheese
• 1/2 cup butter
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla

1. Beat eggs for 5 minutes. Gradually add the brown and white sugars. Mix the pumpkin, flour, soda, baking powder, lemon juice, cinnamon, ginger, and nutmeg together and add to the egg and sugar mixture. Grease and flour 12 x 15" cookie sheet with sides. Spread evenly. Bake 15 minutes at 375. Cool a few minutes before turning over on a lightweight, smooth fibered towel sprinkled with powdered sugar. Roll cake and towel up (roll the longer edge toward the shorter edge) and freeze for 30 minutes.
2. FOR THE FILLING: Cream butter, vanilla, powdered sugar, and cream cheese until smooth. Unroll chilled roll and remove towel. Place roll on foil sprinkled with powdered sugar and spread filling evenly onto the roll within 1/2 to 1 inch of edge. Roll up again, in foil with sugar, and chill. Can be frozen. Before serving, cut off the ends so you have a nice "rolled" appearance with cake and cream cheese.

eggs, brown sugar, white sugar, pumpkin, allpurpose flour, baking soda, baking powder, lemon juice, cinnamon, ginger, nutmeg, cream cheese, butter, powdered sugar, vanilla

Taken from www.food.com/recipe/perfect-pumpkin-roll-529210 (may not work)