Pumpkin Roll

I have reached a point in my dieting that I can return to baking without jeopardizing my weight loss.  In the beginning I refused to make goodies because I knew I'd eat the goodies.  But now my willpower has improved AND it hurts to eat (the whole jaw surgery has made soup my best friend).  So I thought I'd try my hand at a pumpkin roll.  After all its the season of pumpkins, and any excuse to bake goodies for friends and family is a good reason.  The cake batter and icing was not difficult to make at all and tasted really good...that's what they tell me.  However I've not perfected the roll.  My pumpkin roll turned out to be a pumpkin blob/fold over thing.  So I'll work on perfecting the roll.  My family has assured me that they are willing to eat all the blob/fold overs until I get the roll down pat.  How nice of them!  I thought I'd offer you a picture of what the roll is SUPPOSED to look like.  Mine did not look like this.

Here is the recipe I used. 

Ingredients:

• 3 Eggs
• 1 cup Sugar
• 2/3 cup Pumpkin
• 1 teaspoon Lemon juice
• 3/4 cup All-purpose flour
• 1 teaspoon Baking powder
• 2 teaspoons Cinnamon
• 1 teaspoon Ginger
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Salt
• .
• Filling:
• 8 ounces Cream cheese -- softened
• 4 tablespoons Butter -- or margarine
• 1 cup Powdered sugar
• 1/2 teaspoon Vanilla

Preparation:

In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended. In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.

Enjoy!