3 eggs
3/4 c. pumpkin
1 c. sugar
1 tsp. lemon juice
3/4 c. flour
1/2 tsp. nutmeg
1 tsp. ginger
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
8 oz. cream cheese
1 c. powdered sugar
4 tsp. butter
1/2 tsp. vanilla

Mix together eggs, pumpkin, sugar and lemon juice and set aside. Mix together the flour, nutmeg, ginger, baking soda, salt and cinnamon, then add the pumpkin mixture. Spread batter evenly on a greased 12x18 inch cookie sheet. Bake 15 minutes at 375 degrees.

While hot, remove from cookie sheet and place on a tea towel which has been generously sprinkled with powdered sugar. Roll up and let cool about 1 hour.

Mix together the cream cheese, powdered sugar, butter and vanilla and set aside. After the cake has cooled for 1 hour, unroll cake and spread with cream cheese mixture, reroll and refrigerate. Slice and serve. Serves 18.