Pumpkin and Cream Cheese Rolls

1 c sugar
3 eggs
1 T lemon juice
2/3 c flour
2/3 c pumpkin
1 t baking powder
1/2 t cinnamon
1/2 t nutmeg
1/2 t cloves
1/2 t ginger


Filling:
1 c powdered sugar
8 oz cream cheese
1 t vanilla
4 T butter
1 c walnuts (optional)

• Cream eggs, sugar, pumpkin and lemon juice. Add dry ingredients. Pour into greased and floured jelly roll pan. Bake at 350 for 15 mins
• Spread out flour sack or towel and sift powdered sugar on top. When roll comes out of oven, make sure it has pulled away from sides. Turn over onto cloth. Carefully roll bread up inside cloth. Fold edge of cloth up over bread. Put in freezer for 15 minutes. Transfer to refrigerator for 15 minutes more.
• Mix filling ingredients together (except walnuts) until creamy and smooth.
• Unroll cake and spread cream cheese filling over (thicker in the middle as it will spread when rolled) Top with walnuts if desired. 
• Roll back up and cover with plastic wrap and then aluminum foil. Keep in freezer. Cut while slightly frozen.

Thanks to Linda C who shared these yummy rolls (and recipe) with the team at "The Place-that-must-not-be-named"