3 eggs
1 c. sugar
2/3 c. pumpkin
3/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. lemon juice
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

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, mix well. Spread batter into greased and waxed paper-lined 10 x 15 inch jelly roll pan. Bake at 375 degrees for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel. Set aside.

Meanwhile prepare filling. 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 not being used in the refrigerator.

FILLING:

1 pkg. (8 oz.) soft cream cheese
4 tbsp. butter
1/2 tsp. vanilla extract
1 c. powdered sugar

Beat together cream cheese and butter. Stir in powdered sugar and vanilla extract, blending until smooth.