Beat for 5 minutes high speed:

3 eggs

Gradually add:

1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice

Sift and add:

3/4 c. flour
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. ginger, nutmeg and salt

Spread in 15 x 10 x 1 inch pan lined with wax paper. Top with 1 cup chopped pecans. Bake at 375 degrees for 15 minutes (approximately). Turn out on towel and sprinkle with sifted powdered sugar. Starting with narrow end roll towel and cake together. Cool. Unroll carefully and spread with this filling:

1 c. powdered sugar
2 pkg. (3 oz.) each cream cheese
4 tbsp. softened butter
1/2 tsp. vanilla

Beat until smooth, spread over cake. Reroll cake without towel. Chill several hours. Serve.