Pumpkin Roll

I'm on a pumpkin roll... that is baking with pumpkin.  Oh, how I crack myself up!  This is my favorite recipe.  I tried one last November that wasn't too impressive.  For method, you can see my post on making a Butternut Squash Roll.

Pumpkin Cake portion
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1/2 tsp nutmeg
1 tsp ginger
2 tsp cinnamon
1 tsp baking powder
1/2 tsp salt

Frosting Filling portion

1 cup powder sugar
1 (8 oz) pkg [low fat] cream cheese
4 T. softened butter
1/2 tsp vanilla

Pre-heat oven to 375 degrees.  Beat eggs on high speed for 5 minutes until voluminous.  Gradually add sugar, then stir in pumpkin and lemon juice.  In another bowl, combine flour, nutmeg, ginger, cinnamon, baking powder and salt.  Fold the flour mixture into the pumpkin mixture with a rubber spatula.  Place parchment paper on a baking sheet, use the spatula to scrape out the batter onto the parchment paper and smooth over to make the batter even on all sides.  Bake for 15 minutes.  Clean counter space and lay out a dish towel, sprinkling with powder sugar.  Take the baking sheet out of the oven and transfer the pumpkin cake onto the dish towel.  Roll up the towel and cake, let cool.
To make the filling, combine the cream cheese, powder sugar, butter and vanilla.  Mix until smooth.
Unroll the towel and spread the pumpkin cake with the cream cheese frosting.  Roll up the cake: now it's officially a pumpkin roll!  You can either wrap it in plastic wrap and foil to freeze, or place it on a serving platter for a crowd, or in a 9x13 casserole dish (like I do) to store in the fridge while eating it at a slower pace.  Chill for at least two hours before cutting the first slice.

Source: My mom, source is a mystery