3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 tsp. lemon juice
3/4 c. all-purpose flour
1 tsp. baking powder
2 tsp. pumpkin pie spice
1 c. pecans, finely chopped
Powdered sugar
8 oz. cream cheese
4 tbsp. butter
1 c. powdered sugar
1 tsp. vanilla

Beat eggs in a medium mixing bowl. Gradually beat in sugar. Fold in pumpkin and lemon juice. Fold in dry ingredients. Pour into a well greased 10" x 15" jelly roll pan. Sprinkle with nuts. Bake at 375 degrees for 15 minutes. Quickly loosen sides with a knife and turn out onto a thin towel generously sprinkled with powdered sugar. Roll up with towel from wide side. Cool. Thoroughly cream together filling ingredients. Unroll cake and spread with filling. Lifting cake off towel, roll up like a jelly roll and wrap in foil. Refrigerate until chilled. Cut in 1/2" slices and serve. Will keep refrigerated for several days.