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

Beat eggs on high for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice. Mix together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture. Spread in a greased and floured 15"x10" pan. Top with 1 cup pecans (optional). Bake at 375 degrees for 15 minutes. Turn out onto towel sprinkled with powdered sugar and roll up and let cool.

ICING:

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

Beat until smooth. Unroll cake and spread with icing and roll up and slice.