3 eggs Filling:
2/3 c. pumpkin 1 c. powdered sugar
3/4 c. flour 4 Tbls. Butter, softened
2 tsp. cinnamon 1 8oz. cream cheese
1/2 tsp. nutmeg 1/2 tsp. vanilla
1 c. sugar
1 tsp. lemon juice
1 tsp. baking powder
1 tsp. ginger
1/2 tsp. salt
Preheat oven to 375ºF. Line a jelly roll pan with wax paper or parchment paper and spray with oil.
In a blender:
Beat the eggs for 5 minutes.
Beat in sugar.
Add the pumpkin and lemon juice.
Add flour, baking powder, and spices. Blend together, cleaning the sides of the blender to mix well.
Spread in the prepare jellyroll pan. Bake for 15 minutes (until the center is set).
While it is baking, sprinkle a towel with powdered sugar. As soon as the cake is taken from the oven, turn it over onto the towel with powdered sugar. Remove parchment or wax paper. Roll the cake and towel together. Let it cool.
Make the filling while it is cooling. Mix the powdered sugar, butter, cream cheese and vanilla with a mixer until it is smooth.
Unroll the cake and spread with the cream cheese mixture. Re-roll the cake and place in the frig for an hour to let it set up. Sprinkle the top with powdered sugar.