3 eggs
3/4 c. flour
1 c. sugar
1 tsp. baking soda
2/3 c. pumpkin
2 tsp. pumpkin spice
1 tsp. lemon juice

Filling:

8 oz. cream cheese
1 c. powdered sugar
1 c. pecans, chopped
1 tsp. vanilla
4 tbsp. butter, melted

Beat the eggs until fluffy. Gradually add the sugar. Fold in the pumpkin, flour, pumpkin spice, lemon juice and baking soda. Pour into a well greased 10x15 inch jelly roll pan. Bake at 375 degrees for 15 minutes. Immediately loosen the edges with a spatula and turn onto a towel sprinkled with powdered sugar. Roll up with the wide edge. Let it cool completely.

Mix cream cheese, sugar, vanilla and butter until smooth. Unroll jelly roll and spread the cream cheese filling on top. Sprinkle the chopped pecans and re-roll. Wrap in foil and freeze until hard. Before serving, sprinkle the jelly roll with powdered sugar. Keep refrigerated or frozen.

Note: I use a nearly new cookie sheet, so that the roll does not stick.