3/4 c. flour (self-rising)
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
2 pinches of salt
3 whole eggs
1 c. sugar
2/3 c. pumpkin (solid pack)
1 tsp. lemon juice
1 c. pecans, finely chopped

Sift together the 1st 6 ingredients and set aside. Beat eggs with electric beater 5 minutes or until thick. Gradually beat in sugar, stir in pumpkin and lemon juice. Fold in dry ingredients into pumpkin mixture.

Spread in greased and floured baking sheet (10 x 15 x 1 inch) sprinkle top with ground pecans. Preheat oven to 375 degrees. Bake for 15 minutes, loosen edge, turn out immediately on towel sprinkled with 4X sugar, roll towel and cake together, cool and unroll.

Combine 1/2 box 4X sugar, 6 ounce cream cheese, 4 tablespoons butter and 1/2 teaspoon vanilla. Spread on cake and wrap in foil and place in freezer or refrigerator until ready to eat, slice and serve.