1 c. sugar
3 eggs
2/3 c. pumpkin pulp (or canned pumpkin)
3/4 c. all-purpose flour
1/2 tsp. salt
1 tsp. lemon juice
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1 c. chopped pecans
Confectioners sugar

In a mixing bowl combine sugar, eggs, pumpkin, and lemon juice. Beat until thoroughly mixed. In a separate bowl combine dry ingredients and blend gradually into first mixture.

Pour batter into a greased 15x10x1-inch jelly roll pan and sprinkle chopped pecans over surface. Bake in a 375 degree oven and sprinkle top with confectioners sugar. Place a cloth or towel over pan and invert onto towel. Roll into a cylinder with towel inside. Chill several hours.

FILLING:

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

Combine ingredients and beat until creamy. Unroll cake and spread filling on top. Reroll tightly. Cover with foil or plastic wrap and refrigerate several hours. Slice and serve.