ROLL:

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

Cream together eggs and sugar; add and mix lemon juice and pumpkin. Mix in dry ingredients. Pour into well-greased jelly roll pan or use a cookie sheet approximately 11x15 inches. Bake at 350 degrees for 15-20 minutes. Immediately turn out onto a thin tea towel which has been dusted with 10X sugar. Roll up, towel and all. Cool slightly, then unroll. Finish cooling. Meanwhile, mix filling.

FILLING:

6 oz. pkg. cream cheese
4 tbsp. butter
1 c. 10X sugar
1 tsp. vanilla

Cream together cream cheese and butter. Add 10X sugar and vanilla. Beat well. Spread filling on cooled cake and roll up again. Sprinkle with 10X sugar. Store in refrigerator. (This is easier to make than it sounds!)