Pumpkin Cake Roll… Sorry it took so long Mir!
Pumpkin Cake
3 - Eggs
1 Tbsp - Lemon Juice
2/3 Cup - Pumpkin Solid
1 Cup - Granulated Sugar
3/4 Cup - Flour
1 Tsp - Baking Powder
1 Tsp - Baking Soda
1 Tsp - Ginger
1 Tsp - Nutmeg
1 Tsp - Cinnamon
1/2 Tsp - Salt (optional)
1 Cup Walnuts chopped fine (optional)
Filling
1 Cup - Powder Sugar
6 oz - Cream Cheese
4 Tbsp - Butter
2 Tsp - Vanilla
Baking Temp 350
Beat eggs on high for 5 minutes, then add lemon & Pumpkin and mix. Combine all dry ingredients in a separate bowl and then sift into wet mixture and fold together. Lay wax paper on a Jelly Roll air pan and spray with Pam. Evenly spread mixture onto wax paper. Optional sprinkle with walnuts. Bake 18 minutes or until slightly tacky but not wet to the touch. Pull wax paper and cake off of pan. Sprinkle with powder sugar, cover with another sheet of wax paper. Now be very careful and grab some pot holders for this next part, Roll Cake, set aside for 3 hours, Yes three!! I like to wait until 5 minutes before the 3 hours is up and mix the filling, Combine all Filling ingredients and mix. Unroll cake and remove wax paper, cover cake with Filling and re-roll cake. Enjoy 
Note: One 16oz can (smaller one) does two rolls. I just use half of one of these and you get slightly more pumpkin then required.