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

FILLING:

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

Beat eggs with mixer on high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Add dry, sifted ingredients. Spread into a greased and floured cookie sheet lined with wax paper. Top with chopped nuts. Bake at 375 degrees for 15 minutes.

Turn out on tea towel sprinkled with powdered sugar. Take off wax paper. Starting with long side, roll towel and cake together as tight as you can. Leave rolled until cool. Unroll and spread filling on. Reroll. Refrigerate.