Pumpkin Cake Roll

-9 eggs
-3 cup sugar
-2 cup pumpkin
-3 t. lemon juice
-2 cup flour plus 1/4 cup flour
-3 t. baking powder
-2 T. cinnamon
-3 t. ginger
-1 1/2 t. salt
-1 1/2 t. nutmeg
powdered sugar as needed

Beat eggs on high for 5 minutes. Gradually beat in the sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, spices and salt. Fold into the pumpkin mixture. Spread in a greased and floured cookie sheet pan with sides. Bake at 375 degrees for 15 minutes. Turn out on a towel sprinkled with powdered sugar. Starting at the narrow end, roll the towel and cake together. Cool. Unroll and fill with cream cheese filling.

Filling:
-1 1/2 Cup powdered sugar
-9 oz. cream cheese
-6 T. butter
-3/4 t. vanilla
Combine all ingredients and beat until smooth. Spread over cake, roll back up. Chill.