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

Beat eggs on high for 5 minutes, gradually adding sugar. Stir in pumpkin and lemon juice. Fold in dry ingredients. Spread in greased and floured 15 x 10 x 1 pan.

Bake at 375°F for 20 minutes. Let cool slightly (5 minutes). Turn onto a towel sprinkled with confectioners sugar (and a little regular sugar on top too). Roll towel and cake together. Cool in the refrigerator.

Filling:

1 c. confectioners sugar
8 oz. cream cheese
4 tbsp. butter
1 1/2 tsp. vanilla

Combine all ingredients. Beat until smooth. Spread over cooled cake (to within about 1-inch of sides) and roll up again (without towel). Wrap in plastic wrap and refrigerate.

You may use chopped nuts in the filling too if you like.