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. nutmeg
1/2 tsp. salt

FILLING:

1 (8 oz.) pkg. cream cheese
4 tbsp. butter
1 c. powdered sugar
1/2 tsp. vanilla extract

In a large bowl, combine eggs and sugar, beating well. Add pumpkin and lemon juice, mixing until blended. In a separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into a greased and waxed-paper lined 10 x 15-inch jelly roll pan. Bake at 375 degrees for 15minutes. Place cake on clean tea towel. Cool 10 minutes longer. From 10-inch side, roll cake up in towel. Set aside.

Meanwhile, in a small bowl, beat together 1 package (8 ounces) soft cream cheese and 4 tablespoons butter. Stir in 1 cup powdered sugar and 1/2 teaspoon vanilla extract, blending until smooth. Unroll cake. Evenly spread filling over cake. Roll up cake (discard towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Yield: 10 to 12 servings.