3 eggs
1 c. sugar
2/3 c. pumpkin
1 tbsp. lemon juice
3/4 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
Cool Whip
Pecans, chopped

FILLING:

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

Beat eggs for 5 minutes. Add sugar, pumpkin, and lemon juice. Mix until smooth. Mix flour, salt, baking powder and cinnamon together. Then add flour mixture to pumpkin mixture and mix.

Pour into jelly roll pan or cookie sheet lined with wax paper and bake at 350 degrees for 10-15 minutes. When done, turn upside down onto paper towel that has been sprinkled with powdered sugar. Let cool.

FILLING:

Mix together all filling ingredients and spread over cake. Then carefully roll up into a log. Top with Cool Whip sweetened with powdered sugar and topped with pecans and dashes of cinnamon.