Pumpkin Roll

This is utterly fantastic!!!!! I used to say I could eat this as my birthday cake (by myself of course!) I made this for my husband shortly after we were married because he had never had one (gasp!) he quickly fell in love and it HAS been his birthday cake the last 2 years :) it is great to make and store in the freezer, just put in the fridge til defrosted and enjoy!!

Pumpkin Roll
3 eggs ¾ cup flour
1 cup sugar 1 tsp. baking powder
1 cup pumpkin 2 tsp. cinnamon
½ tsp. lemon juice 1 tsp. ginger
½ tsp. salt ½ tsp nutmeg
Beat eggs on high for 5 min; gradually add sugar, pumpkin, and lemon juice. Fold in flour, baking powder, cinnamon, ginger, nutmeg, and salt. Put on cookie sheet. Bake at 375 for 15 min. Pour dough over waxed paper and roll; let cool. When cool, unroll and add cream cheese topping.
Cream Cheese topping:
½ tsp. vanilla 1 cup powdered sugar
4 Tbsp. butter 4 oz. cream cheese