This used to be a staple of my November baking. I think it's time I brought it back.
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 cup powdered sugar
1 8 oz package cream cheese, softened
4 tablespoons butter
1/2 tsp vanilla
Beat eggs at high speed for about 3 minutes. Stir in sugar gradually. Add pumpkin and lemon juice. Stir together the flour and spices Fold into the pumpkin mixture. Spread in a greased and floured 15x10x1 inch jelly roll pan.
Bake at 375 degrees for 15 minutes. Turn out onto a towel sprinkled with powdered sugar. Sprinkle top with more powdered sugar. Roll cake and towel together. Cool.
Meanwhile, make filling: combine all 4 filling ingredients in a medium bowl. Beat until smooth.
Unroll the cooled cake, spread with filling and re-roll. Keep refrigerated.