Pumpkin Cake Roll

I have been dying to make this recipe! I even used a REAL pumpkin for the pumpkin part of the recipe. There were directions on the bottom of it to make your own pumpkin puree. Totally simple. I'll add the directions for that at the bottom of this post. It was so cool using my own pumpkin puree but it took me 30 minutes just to get the seeds and string out. Probably not doing that ever again. Anyway, enjoy this recipe! We sure did!
Pumpkin Cake Roll
3 eggs
1 cup sugar
2/3 c pumpkin
1 tsp lemon juice
3/4 c flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 cup chopped walnuts (optional)
Beat eggs on high speed for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice. Stir together all dry ingredients. Fold in pumpkin mixture. Spread onto greased and floured cookie sheet. Top with nuts, if desired. Bake @375 for 15 mintues. (Watch it to make sure it doesn't over cook). *Turn onto damp dishtowel sprinkled with powdered sugar. Roll towel and cake together until cool. Unroll and spread with filling. Roll up (without towel) and chill.

Filling:
1 cup powdered sugar
6 oz. cream cheese
4 T butter
1/2 tsp vanilla
Beat together until smooth

*I didn't really know what "Turn onto" meant. All you do is remove the cake from the pan and set it on the damp towel.
TIP: Line the baking sheet with wax paper. It will make it easier to remove the cake from the pan.
Also, this was really sweet so it probably wouldn't hurt to use the entire 8oz package of cream cheese.

Pumpkin Puree: Cut the pumpkin in half (w/o stem), scrape out seeds and string. Place on cookie sheet lined with foil, then cover the pumpkin with foil. Bake at 350 for 90 minutes. Cool.  Spoon out flesh and mash with fork. Done!