It Ain't Over 'Til the Wise Men Show Up

In case you are still celebrating the holidays (hey, Epiphany isn't until Friday!), a yummy---and easy---recipe. Not sure what the original source of it was; I got it from my mother who got it from a friend who got it . . . .

Pumpkin Roll

Ingredients
3 eggs
1 c. sugar
2/3 c. pumpkin puree
1 tsp lemon juice
3/4 c. all-purpose flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
8 oz. cream cheese (I used a reduced-fat version)
8 oz. whipped cream (I used the "lite" version)
1 c. confectioner's sugar plus a little extra.
1 Tbs butter or margarine
1/2 tsp vanilla extract

Directions
1. In a large bowl, beat together the eggs and sugar.
2. Add pumpkin and lemon juice. Mix until well blended.
3. In a separate bowl, mix together flour, baking powder, spices, and salt. Add to wet mix. Stir until well blended and smooth.
4. Grease and line with wax paper a 10x15 jelly roll pan/cookie sheet. Pour batter evenly onto the pan. Bake at 375 for 15 minutes.
5. Remove from oven and cool 5-7 minutes. Prepare a clean tea towel by rubbing it with confectioner's sugar. Turn the cake onto the tea towel. Cover it with a second tea towel. Let cool 5-10 minutes. Remove wax paper. Roll cake into towel. Set aside.
6. Beat together cream cheese, butter, and whipped cream. Slowly add 1 c. confectioner's sugar and vanilla. Beat until smooth.
7. Unroll the cake. Spread the filling evenly across the cake. Roll up without the towel. Wrap in plastic. Refrigerate for at least 1 hour before serving.