the best pumpkin roll EVER

my ma-inlaw taught me how to make this when i moved to ohio at the ripe ol' age of 18.
growing up in georgia, i'd never heard of it.
but now i HAVE to have it every year.
you say thanksgiving, i think pumpkin roll.

what y'all will need:
the cake ingredients ...
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon nutmeg
2 teaspoons cinnamon

the filling ingredients ...
2 packages (8oz) cream cheese, softened
1/4 cup butter, softened
1 cup powdered sugar + 1/4 cup to sprinkle
1/2 teaspoon vanilla
1 cup chopped walnuts, optional

the making part:
preheat oven to 350'
spray a 15 x 10-inch jelly roll pan; line with wax paper.
grease and sugar the wax paper.
sprinkle a thin, cotton kitchen towel or cheesecloth with 1/4 cup powdered sugar.

combine flour, baking powder, cinnamon, nutmeg, pumpkin pie spice and salt in small bowl.
beat eggs and granulated sugar in large mixer bowl.
beat in pumpkin and lemon juice.
stir in flour mixture.
spread evenly into prepared pan.

bake for 15 to 25 minutes or until top of cake springs back when touched.
immediately loosen and turn cake onto prepared towel or cheesecloth.
carefully peel off paper.
roll up cake and towel together, starting with narrow end.
cool in fridge while you make the filling.

for filling:
beat cream cheese, powdered sugar, butter and vanilla extract in small bowl until smooth.
carefully unroll cake.
spread cream cheese mixture over cake.
sprinkle with nuts, if you want.
reroll cake.
wrap in plastic wrap and refrigerate at least one hour.
slice and serve.
if you want you can sprinkle with powdered sugar just before serving.

i can't be help accountable if people fight over your pumpkin roll.
or if you decide to eat half of it all by yourself.
;)

hope y'all enjoy.

rachel