3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking powder
1 tsp. ginger
1/2 tsp. salt
1 c. finely chopped nuts
confectioners sugar

Beat eggs on high for 3 minutes. Gradually beat in sugar. Stir pumpkin and lemon juice. Fold dry ingredients into the pumpkin. Spread into greased and floured 15 x 10 x 1-inch pan. Top with pecans.

Bake at 375°F for 15 minutes. Turn out on a towel that has been sprinkled with powdered sugar. Starting at narrow end, roll cake and towel together. Cool. Unroll and spread filling over cooled cake; roll. Chill, slice and serve.

Filling:

1 c. confectioners sugar
2 pkg. (3 oz.) cream cheese
4 tbsp. butter
1/2 tsp. vanilla

Combine ingredients and beat. Spread on cake.