Pumpkin Cake Roll

• 3 eggs
• 1 c. granulated sugar
• 2/3 c. pumpkin pie filling
• 1 tsp. lemon juice
• 3/4 c. plain flour
• 1 tsp. baking powder
• 2 tsp. cinnamon
• 1 tsp. ginger
• 1/2 tsp. nutmeg
• 1/2 tsp. salt
• 1 c. chopped nuts
• 1 c. powdered sugar
• 1 (8 oz.) pkg. cream cheese
• 4 Tbsp. butter
• 1/2 tsp. vanilla

1. Beat the eggs with mixer at high speed for 5 minutes. Gradually add the granulated sugar. Stir in the pumpkin filling, lemon juice, plain flour, baking powder, cinnamon, ginger, nutmeg and salt. Spread in greased (spray Pam) 15 x 10 x 1-inch pan. Top with nuts. Bake at 370u0b0 for 15 to 20 minutes. Turn out on towel sprinkled with powdered sugar.
2. Roll at narrow end, cloth and cake together.
3. Let cool.
4. Unroll and spread filling on cake and re-roll.

eggs, sugar, pumpkin pie filling, lemon juice, flour, baking powder, cinnamon, ginger, nutmeg, salt, nuts, powdered sugar, cream cheese, butter, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=202227 (may not work)