3 eggs
1 c. sugar
2/3 c. solid-pack pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

Beat eggs for 5 minutes on high. Beat in sugar until blended. Stir in pumpkin and lemon juice. Combine flour, baking powder, spices and salt. Fold into pumpkin mixture. Grease and flour pan generously. Spread mixture on greased, floured 15 x 1 inch jelly roll pan. Bake 15 minutes at 375 degrees. Remove cake from oven. Turn out onto clean linen towel liberally dusted with powdered sugar. Starting at narrow end, roll towel and cake together. Cool. Make filling by combining ingredients and mixing until smooth. Unroll cooled cake. Spread with filling to within 1 inch of edge. Roll back up and chill. Dust with additional powdered sugar.

FILLING:

1 1/3 c. powdered sugar
4 tbsp. butter
1 (8 oz.) pkg. cream cheese
1/2 tsp. vanilla

Combine and cream together for filling.