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Pumpkin Roll
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| 3 | Eggs |
| 1 Cup | sugar |
| 1 Tsp. | lemon juice |
| 2 Cups | canned pumpkin |
| 3/4 Cup | flour |
| 1 Tsp. | baking powder |
| 1/2 Tsp. | salt |
| 1/2 Tsp | nutmeg |
| 1/2 Tsp. | ginger |
| 2 Tsp. | cinnamon |
| Filling: 1-(8 oz.) cream cheese softened | |
| 4 Tbsp. | butter softened |
| 1 Cup | powdered sugar |
| 1/2 Container | cool whip |
Beat eggs with mixer for 5 minutes on high. Add in sugar, juice and pumpkin and stir gently. Combine dry ingredients and fold into pumpkin mixture. Pour into greased and wax paper lined cookie sheet 11x17. Bake 375 degrees for 14 minutes. Immediately flip onto powdered sugared kitchen towel. Roll up from short end and let cool. Blend first three filling ingredients and fold into cool whip. Unroll the pumpkin roll and remove wax paper. Spread with filling and roll again. Chill well before slicing. Cut off sides of wax paper so that it fits perfect in pan. If the roll is frozen, make sure to thaw in fridge over night or 3-4 hours prior to serving.
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