Holiday Pumpkin Roll

• 3 eggs
• 1 c. sugar
• 2/3 c. pumpkin
• 1 tsp. lemon juice
• 3/4 c. self-rising flour
• 2 tsp. cinnamon
• 1 tsp. ginger
• 1/2 tsp. nutmeg
• 6 oz. cream cheese, softened
• 1 c. confectioners sugar
• 4 Tbsp. butter
• 1/2 tsp. vanilla

1. Beat eggs for 5 minutes; cream with sugar.
2. Add pumpkin and lemon juice.
3. Combine dry ingredients; add gradually to creamed mixture.
4. Bake for 12 to 15 minutes at 375u0b0 in jelly roll pan (17 1/4 x 11 1/2 x 1-inch).
5. It looks like a cookie sheet with 4 sides. Turn onto towel which has been heavily dusted with confectioners sugar.
6. Roll (with towel) while warm, beginning with 11 1/2-inch side.
7. (Roll will be 17 1/4-inches long.)
8. Unroll when cool. Spread with filling and re-roll.
9. Refrigerate.
10. Slice as needed.

eggs, sugar, pumpkin, lemon juice, flour, cinnamon, ginger, nutmeg, cream cheese, confectioners sugar, butter, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=474468 (may not work)