3 eggs
1 c. sugar
2/3 c. cooked mashed pumpkin
1 tsp. lemon juice
3/4 c. all-purpose flour
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. salt
1 tsp. ginger
1 tsp. nutmeg
1 1/4 c. powdered sugar, divided
1 (8 oz.) cream cheese, softened
1/4 c. butter, softened
1/2 tsp. vanilla

Beat eggs 5 minutes at high speed with mixer, gradually add sugar, beating well. Stir in pumpkin and lemon juice. Combine flour, cinnamon, baking powder, salt, ginger and nutmeg. Add to pumpkin, mix well. Spoon batter into greased and floured 10 x 15 inch jelly roll pan or on cookie sheet, spreading evenly to corners.

Bake at 375 degrees for 15 minutes. Turn cake out on towel. Sprinkle with 1/4 cup powdered sugar. Beginning at wide end roll up cake and towel together, jelly roll fashion and cool. Combine 1 cup powdered sugar, cream cheese, butter and vanilla. Beat until smooth and creamy. Unroll cake and spread filling. Roll up again. Chill seam side down. Makes 20 to 25 servings.