3 eggs
1 c. sugar
1 tsp. lemon juice
2/3 c. pumpkin Libby's sm.all can solid pack
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 bag pecans, chopped in pieces

Note: If you want to make 5 pumpkin rolls then buy the big can of pumpkin and do this recipe 5 separate times.

FILLING:

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

Need a jelly pan to bake in. Very Important: Beat eggs for 5 minutes at high speed. Add sugar gradually, pumpkin and lemon juice; blend. Add all dry ingredients and mix together. Pour into a greased jelly pan 15 x 10 x 1 inch and sprinkle nuts on top of mixture. Bake at 375 degrees for 15 minutes.

While baking spread out 2 connected paper towels and sprinkle with powdered sugar. Flip the cake onto the paper towels and sprinkle the top with powdered sugar. Roll up in paper towels just like a jelly roll and refrigerate until cool. Take filling ingredients and mix together with mixer until smooth. Take jelly roll out and unroll. Spread filling on top, but try to keep away for the sides so that when you roll it the filling doesn't squeeze out. Roll the jelly roll up without the paper towel and wrap in saran wrap and then in aluminum foil and put in freezer overnight.

Next day take out and slice 1 inch thick into circles and lay on plate. Thaw out in refrigerator until ready to serve. If you make 5 jelly rolls you can keep in freezer until ready to use, or take out and cut off a slice and put rest back into freezer.