3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. all purpose flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
Filling (see below)

In large bowl, combine eggs and sugar, beating well. Add pumpkin and lemon juice, mixing until blended. In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed paper lined 10 x 15 inch jelly roll pan. Bake at 375 degrees for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel. Cool for 10 minutes longer. From 10 inch side, roll cake up in towel. Set aside. Meanwhile prepare filling.

FILLING:

1 pkg. (8 oz.) soft cream cheese
4 tbsp. butter

1 c. powdered sugar
1/2 tsp. vanilla extract

Blending until smooth. Unroll cake, evenly spread filling over cake. Roll up cake (discard towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. makes 10 to 12 servings.