3/4 cup flour

1 teaspoon ground cinnamon

1 Tablespoon lemon juice

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

2 1/2 teaspoons pumpkin pie spice

1 teaspoon baking powder

Cooking Instructions:

Let's make a cake

1. With an electric mixer, beat eggs sugar, pumpkin & lemon juice.

2. Combine flour, baking powder, cinnamon, ginger, nutmeg, salt & pumpkin pie spice.

4. Combine the wet and dry ingredients and beat until fully incorporated. (Mix it all together)

5. Line the bottom of a 17 X 11 baking pan with parchment paper - grease or butter the sides of the pan down to the edges of the parchment paper.

6. Pour the mixture into the pan and spread until level.

7. Bake the cake 15 minutes at 350 degrees.

8. Spread a clean towel on a flat surface and dust with powdered sugar.

9. Remove cake from the oven and immediately dump the hot cake onto the towel.

Back to the mixmaster

11. Combine the filling ingredients and blend thouroughly.

12. Set aside and allow to come to room temperature. (Be sure to lick the beaters - time honored tradition)

13. Remove the cake from the fridge, gently unroll and spread the filling all across the cake.

14. This time roll just the cake & filling, tightly wrap in saran wrap and stick it back into the fridge for another couple hours.

15. Remove the plastic wrap and slice into delightful little .375" thick pinwheels.  Arrange on your favorite holiday platters and dust with a little more powdered sugar.  Viola!