3 eggs
1 c. sugar
2/3 c. pumpkin
1 tbsp. lemon juice
3/4 c. self-rising flour
1 tsp. ginger
1/2 tsp. nutmeg
2 tsp., cinnamon
3/4 c. pecans, chopped fine
Powdered sugar

Mix all together until smooth. Spread on greased and floured cookie sheet. Sprinkle chopped nuts on dough. Bake at 375 degrees for 15 minutes until edges are light brown and pulled away from edges of pan. Sprinkle kitchen towel with powdered sugar and lay cake on it. Roll cake and towel up together. Cool, unroll and spread with filling and re-roll.

FILLING: Mix 1 cup powdered sugar, 6 ounces cream cheese, 4 tablespoons butter and 1/2 teaspoon vanilla. Beat together well. Keep in refrigerator.