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

Beat eggs on high speed for 5 minutes. Gradually add sugar. Then stir in pumpkin and lemon juice. In a separate bowl mix together flour, baking powder and spices. Fold flour mix into pumpkin mixture. Pour into greased jelly roll pan. Bake at 375 degrees for 15 minutes. Turn out on towel sprinkled with powdered sugar. Roll pumpkin cake up in the towel, while still warm. When pumpkin cake cools, unroll, add filling and roll back up.

FILLING:

8 oz. cream cheese
1 c. whipped cream
1/2 tsp. vanilla
1/4 c. powdered sugar
Optional: 1/2 c. nuts or 1/4 c. cherries
Other fruit can be used

Filling: Mix together cream cheese and whipped cream, then add vanilla and powdered sugar and optional ingredients. Freeze or refrigerate, slice and serve.