Beat 3 eggs on high speed of mixer for 5 minutes. Gradually beat in 1 cup sugar. Stir in 2/3 cup pumpkin and 1 teaspoon lemon juice. Set aside.

Stir together:

3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

Fold into pumpkin mixture. Spread on a greased and floured 15x10x1 inch pan. Top with 1 cup finely chopped pecans. Bake at 375 degrees for 15 minutes.

Turn out on towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together. Cool 2 hours in refrigerator. Unroll.

FILLING:

Combine:

1 c. powdered sugar
6 oz. cream cheese
4 tbsp. butter
1/2 tsp. vanilla

Beat smooth. Spread on unrolled cake. Re-roll (without towel). Keep in refrigerator.