Pumpkin Roll with Cream Cheese Frosting

Pumpkin Roll with Cream Cheese Frosting

(received years ago from Linda Belokonny)

3 eggs

1 c. sugar

2/3 c. pumpkin

1 tsp. baking powder

3/4 c. flour (I used 1/2 c. whole wheat; 1/4c. all-purpose)

2 tsp. lemon juice

2 tsp. pumpkin pie spice

Filling:

1/2 tsp. vanilla

1 c. powdered sugar, sifted

1 (8 oz.) pkg. cream cheese, softened

1/4 c. butter

 Directions:

Mix all ingredients, saving the eggs until last. Beat well after adding each egg.  Pour into a well-greased and floured jelly-roll pan (10x15x1 inch). Bake at 350F for 15 minutes. Loosen sides. Turn onto a towel well-dusted with powdered sugar. Roll as with a jelly roll. Cool. make filling by mixing all ingredients and beating until smooth. While still warm, carefully unroll towel and spread filling on cake. Reroll carefully. dust with powdered sugar.

***Loved this recipe, too! It was yummy and easy to make!