3 eggs 1 cup sugar
2/3 cup pumpkin 1 tsp. lemon juice
3/4 cup flour 1 tsp. baking powder
1/2 tsp. salt 1/2 tsp. nutmeg
2 tsp. cinnamon
Add to pumpkin mixture.
Spread on a well greased cookie sheet with sides (a jelly roll pan). Bake at 375° for 15 minutes. Turn out on towel heavily sprinkled with powered sugar. Sprinkle the top of the cake lightly with powdered sugar, then roll cake and towel together. Cool about 5 to 7 minutes in refrigerator. Do not cool completely. Unroll and spread with filling (below) and reroll. Wrap tightly in wax paper and aluminum foil, then refrigerate.
1 cup powdered sugar 8 ounces cream cheese
4 tbsp. Butter 1/4 tsp. vanilla