1 cup sugar
2/3 cup pumpkin
1 teas. lemon juice
3/4 cup flour
1 teas. baking powder
1 teas. cinnamon
1 teas. pumpkin pie spice
1/2 teas. salt
1 cup chopped nuts (optional)
1 cup powdered sugar
8 oz. cream cheese
1/2 teas. vanilla
First beat eggs with a mixer. Slowly add sugar, while still mixing. Let that mix for about a minute.
Add pumpkin and lemon juice. While still mixing on medium speed, add the dry ingredients, one at a time.
Line a jelly roll pan with parchment paper. Spray the paper with cooking spray.
Pour the batter on the greased paper. If you want to add nuts, sprinkle them on before you bake it.
Bake at 350 degrees for about 20 minutes.
Sprinkle a dish towel with powdered sugar. When the cake comes out of the oven, invert it on the towel. Immediately, roll the hot cake up in the towel. (hot dog style roll) Let it cool for about 20-30 minutes.
When cool, unroll and fill with the cream cheese filling.
Roll back up and refrigerate until ready to serve.