3 eggs
1 c. sugar
2/3 c. cooked mashed pumpkin
1 tsp. lemon juice
3/4 c. 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.) pkg. cream cheese, softened
1/4 c. softened butter
1/2 tsp. vanilla

Beat eggs at high speed of mixer for five minutes; add sugar, pumpkin and lemon juice and blend well. Combine flour, cinnamon, bakin powder, salt, ginger and nutmeg; add to pumpkin mixture and blend well. Grease and flour a 15 x 10 x 1 inch jelly roll pan and then place waxed paper in it to fit. Pour in batter. Bake at 375 degrees for 15 minutes. Turn cake out onto a towel sprinkled with 1/4 cup of the powdered sugar and beginning at the narrow end, roll up cake and towel together; jelly roll fashion; cool about 15 minutes.

Combine one cup powdered sugar, cream cheese, butter and vanilla; beat until smooth and creamy. Unroll cake and spread with filling; roll up again. Chill, seam side down until ready to serve. Cut in slices and garnish with whipped cream if desired. Serves 10.