1 tsp. baking powder
3 eggs, room temperature
1 c. sugar
1 c. pumpkin (in can)
1 tsp. lemon juice
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. ginger
2 tsp. cinnamon
3/4 c. flour

FILLING:

1 (8 oz.) cream cheese
1/4 c. butter
1/2 tsp. vanilla

Beat eggs on High 5 minutes. Gradually add sugar, beating well.

Stir in pumpkin and lemon juice.

Sift flour, cinnamon, baking powder, salt, ginger and nutmeg. Add to pumpkin mixture and blend well.

Spoon batter into a greased and floured jelly roll pan. Spread evenly to corners.

Bake 375 degrees for 15 minutes.

Turn out onto linen towel sprinkled generously with 1/4 cup powdered sugar. Make sure towel has enough sugar to prevent sticking.

Spread with filling then roll up cake and towel together in jelly roll fashion. Put in refrigerator and let cool then take it out and slice thin and serve.