3 eggs
2/3 c. pumpkin
1 c. sugar
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/4 c. butter, softened
1 c. confectioners sugar
1 tsp. vanilla
6 oz. cream cheese, softened

Mix eggs, sugar, pumpkin and lemon juice; blend well. Mix all dry ingredients together and gradually add to pumpkin mixture. Pour/spread evenly into jelly roll pan that has been greased well and floured.

Bake 12 minutes at 375°F. Invert cake onto towel sprinkled with confectioners sugar. Roll up in towel and cool cake completely.

Combine last 4 ingredients; blend until smooth. Spread onto cooled cake and re-roll.