3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
Filling recipe (below)

FILLING:

Beat together 1 (8 oz.) package soft cream cheese and 4 tablespoons butter. Stir in 1 cup powdered sugar and 1/2 teaspoon vanilla extract, blending until smooth.

In large bowl, combine eggs and sugar, beating well. Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter in greased and waxed paper lined 10x15 inch jelly-roll pan.

Bake at 375 degrees for 15 minutes. Remove and cool for 15 minutes. Place cake on clean towel. Cool 10 minutes longer. From 10-inch side, roll cake up in towel, set aside.

Meanwhile, prepare filling. Unroll cake. Evenly spread filling over cake. Roll up cake; discard towel. Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated.