3 eggs
1 c. granulated sugar
1/2 c. pumpkin
1 tsp. lemon juice
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. chopped pecans
3/4 c. flour
1 c. powdered sugar
2 (3 oz.) pkgs. cream cheese
4 tbsp. butter
1/2 tsp. vanilla

Beat eggs and granulated sugar. Stir in pumpkin and lemon juice, baking powder, spices and salt. Add to egg and sugar mixture. Spread in greased jelly roll pan. Top with pecans. Bake at 375 degrees for 15 minutes.

Put out onto a towel dusted with powdered sugar. Start at narrow end and roll towel and cake together. Cool 15-20 minutes.

Combine powdered sugar, cream cheese, butter and vanilla together. Unroll and spread cake with mixture. Roll as a jelly roll and cool. Serve with whipped cream.