Pumpkin Cake Roll

3/4 Cup flour
1 tsp. baking soda
2 tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt
1 tsp. ginger
3 eggs
1 cup sugar
2/3 cup can pumpkin
1 tsp. lemon juice
1 cup pecans, chopped
Cream cheese filling

Mix flour, soda, cinnamon, nutmeg, salt and ginger in a mixing bowl; set aside. In another bowl, beat eggs for 5 minutes while gradually adding sugar. Beat in on low pumpkin and lemon juice. Add egg mixture to dry mixture.

Grease a large cookie sheet with sides and line with waxed paper. Grease and flour waxed paper. Pour the pumpkin mixture on waxed paper and spread evenly. Sprinkle nuts on top.

Bake at 375° for 15 minutes. Spread another sheet of waxed paper on the counter and dust with powdered sugar, turn the cake out onto waxed paper and pull off the waxed paper from the bottom of the cake. Roll up lengthwise and let cool 1/2 hour. Unroll and spread on the cream cheese filling and then re-roll.

Cut it in half and wrap each half in plastic wrap and then tin foil. Store in the refrigerator or freeze it.

Pumpkin Roll Cream Cheese Filling:

1 cup powdered sugar
1 8-oz pkg. cream cheese (softened)
4 Tbsp. butter
1/2 tsp. vanilla

Whip until soft