Pumpkin Roll

3 Eggs

2/3 C Pumpkin
1 t Lemon Juice
¾ C Flour
1 t Baking Powder
2 t Cinnamon
1 t Ginger
½ t Nutmeg
½ t Salt

Filling:

 8 oz cream cheese

4 T Butter

1 C Powdered Sugar

Beat eggs on high for 5 minutes.  Add sugar.  Stir in lemon and pumpkin.  Mix dry ingredients together and add to pumpkin mixture.  Line cookie sheet with parchment paper and spread batter.  Bake at 375 for 15 minutes.  Remove to a towel with powdered sugar. Cool for 1 hour. 

Filling, mix softened butter and cream cheese well, add powdered sugar and mix well.  Spread on pumpkin and roll.  Chill then slice.