3 eggs
1 c. sugar
3/4 c. mashed pumpkin (butternut squash is good)
1/2 tsp. salt
1 tsp. ginger
1 tsp. nutmeg
1/2 tsp. vanilla
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. lemon juice
3/4 c. all-purpose flour

FILLING:

1 1/4 c. powdered sugar
1/4 c. butter
1 (8 oz.) pkg. cream cheese

Beat eggs 5 minutes at high speed, gradually adding sugar, beat well. Stir in pumpkin and lemon juice. Combine dry ingredients and add to pumpkin and blend. Spoon batter onto a greased jelly-roll pan (cookie sheet) and bake at 375 degrees for 15 minutes.

Turn cake out onto a towel well sprinkled with 1/4 cup powdered sugar. Roll up jelly-roll fashion in towel. Cool. Combine ingredients for filling and beat until smooth. Unroll cake and spread filling on it. Roll again. Slice "wheels" from the roll.