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

Beat the 3 eggs at HIGH for 3 minutes. Beat in the sugar. Stir in the pumpkin and lemon juice in a large bowl.

In another bowl combine the flour, baking powder, cinnamon, ginger, nutmeg and salt.

Fold the dry mixture into the pumpkin mixture. Spread combined mixture into a well greased and floured 15"x10"x1" pan.

Bake for 15 minutes at 375 degrees. As soon as the cake comes out of the oven gently lift it out of the pan and place it on a towel that has been dusted with powdered sugar.

Gently roll up the cake along with the towel, beginning with the narrow end. Set aside and let it cool.

FILLING:

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

Beat all of the above ingredients together until smooth. Unroll the cooled cake. Spread the cream cheese mixture on the entire cake. Gently roll the cake back up. Wrap in plastic wrap until ready to cut. Slice into 1/4" slices and enjoy.