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

FILLING:

1 (8 oz.) pkg. soft cream cheese
4 tbsp. butter
1 c. 10x sugar
1/2 tsp. vanilla extract

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, mixing well. Spread batter into greased and wax paper lined 10 x 15 jelly roll pan.

Bake at 375 degrees for 15 minutes. Remove from oven. Cool 10 minutes. Place cake on clean tea towel. Cool 10 minutes longer. From 10 inside roll cake up in towel; set aside. Meanwhile prepare filling.

FILLING: Beat together cream cheese and butter. Stir in 1 cup 10x sugar and 1/2 teaspoon vanilla extract, blending until smooth. Evenly spread filling over cake. Roll up (discard towel). Wrap in plastic wrap. Cover and chill at least an hour. Slice before serving; keep refrigerated. Makes 15-20 slices.