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

Filling:

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

The filling is to be made while pumpkin is cooking.

Use cookie sheet pan with greased wax paper. In large bowl, mix eggs, sugar, pumpkin and lemon juice. In another bowl, mix flour, soda, spices and salt. Slowly add dry ingredients.

Bake at 375°F for 15 minutes.

Note: When done, take out of pan. On clean surface, sprinkle powdered sugar. Flip pan upside-down, slowly peel off wax paper and let finish cooling. After cooled, spread filling evenly over pumpkin; slowly roll up. You may choose to cut off ends. Keep cool. Enjoy!