Dear Barb: I am confessing right now that I cheated and made the Christmas Eve pumpkin roll on December the 8th.
I got it flipped, rolled, frosted and re-rolled with no breakage.
Barb's Famous Christmas Eve Pumpkin Roll
3 eggs, 1 cup sugar, 3/4 can pumpkin, 1 tsp lemon juice, 3/4 cup flour, 1 tsp ginger, 1/2 tsp salt, 1/2 tsp nutmeg, 2 tsp cinnamon, 1 tsp baking powder, 1 cup chopped pecans.
Beat eggs for 5 minutes on high. Add sugar, pumpkin, and lemon juice. In another bowl sift all dry ingredients and add to pumpkin mixture. Grease and flour a 16x11 jelly roll pan or cookie sheet. Pour batter and sprinkle pecans on top. Bake 15 minutes at 375 degrees. While hot, flip onto towel sprinkled with powdered sugar. Roll with towel and cool for 3 hours.
Filling: 6 oz cream cheese, 4 oz butter, 1 cup powdered sugar, 1 tsp vanilla. Mix until fluffy, spread filling on cake, roll back up, wrap in plastic wrap and refrigerate until ready to eat.