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

Preheat oven to 375 degrees. Mix eggs on high for 5 minutes gradually beating in sugar. Stir in pumpkin and lemon juice. Mix together dry ingredients. Add to pumpkin mixture. Spread into greased and floured, wax paper lined 10 x 15 x 1 inch pan. Top with chopped pecans. Bake 15 minutes. Turn nut side down onto towel that's sprinkled with powdered sugar. Roll up in towel starting at narrow end. Cool. Unroll.

FILLING:

1 c. powdered sugar
1 (6 oz.) cream cheese, softened
4 tbsp. butter, softened
1/2 tsp. vanilla

Combine ingredients. Beat until smooth. Spread over the cake and roll up. Chill. (Can be frozen to serve later.) Cut in slices.