Pumpkin Rolls

Cake:
2/3 cup canned pumpkin
1 cup sugar
3 eggs
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt

Filling:
1/4 cup butter, softened
1 (8 oz) pkg cream cheese
1 cup powdered sugar
1/2 tsp vanilla

Directions:

1. Line a 10x15 jelly roll pan with greased wax paper, set aside. Preheat oven to 350 degrees.
2. Beat eggs until lemon colored. Gradually add sugar, pumpkin and lemon juice.Sift dry ingredients and add to wet ingredients.
4. Pour batter into a jelly roll pan, even distribute with a spatula and bake for 10-15 minutes.
5. Sprinkle powdered sugar on a clean kitchen towel. Turn baked cake onto towel and remove wax paper. Roll up cake and dishtowel length wise and let cool.
6. Whip butter, cream cheese, vanilla and powdered sugar for filling.
7. Unroll cooled cake and spread filling evenly (may add mini chocolate chips if desired). Roll cake up again and cut in half. Wrap each in greased wax paper and refrigerate for 2 hours before serving.