3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. chopped pecans
Powdered sugar

In mixing bowl beat eggs 5 minutes at high. Continue beating and gradually add sugar. Blend in pumpkin and lemon juice. Combine dry ingredients and fold into pumpkin mixture. Fold in nuts. Spread into greased and floured 15 x 10 x 1 inch jelly roll pan. Bake 15 minutes at 375 degrees. Remove from oven and turn onto dish towel sprinkled with powdered sugar. Roll cake in towel and let cool.

FILLING:

8 oz. pkg. cream cheese
1 c. powdered sugar
6 tbsp. butter
1/2 tsp. vanilla

Prepare filling as follows while cake is cooling. Combine cheese, sugar, butter and vanilla. Beat until smooth. When cake is cool unroll and remove towel. Spread filling over cake, reroll and wrap in waxed paper. Chill. This cake can also be frozen.