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

Beat eggs on high for 3 minutes. Gradually add sugar, pumpkin and lemon juice. Stir remaining ingredients. Fold this mixture into first mixture. Pour into 18 x 10 x 1 greased and floured pan with 1 cup pecans in bottom.

Bake at 375°F for 15 minutes. With powdered sugar on towel, roll until cool.

Filling:

1 c. powdered sugar
6 oz. cream cheese
4 tbsp. soft butter
1/2 tsp. vanilla

Sprinkle rolled and filled roll with powdered sugar. Wrap in foil and store in fridge.