Award-winning Pumpkin Roll

Beat 3 eggs for 5 min. Add 2/3 c. canned pumpkin (without spices), 1 c. sugar, and 1 t. lemon juice.

Mix well. Add:

3/4 c. flour

1 t. baking powder

2 t. cinnamon

1 t. ginger

1/2 t. nutmeg

Spray a jelly roll pan with non-stick cooking spray. Line the pan with wax paper, and spray again. Spread batter into pan evenly, and bake at 375 for 12-14 minutes. Do not overcook.

When the cake is done overturn into a cotton towel, remove the wax paper, and roll up the cake in the towel to cool.

Filling:

8 oz. cream cheese

4 T. butter

1 c. sugar

1 t. vanilla

When the cake is cool, unroll and spread filling evenly. Roll it back up into plastic wrap and refrigerate.