3 eggs
1 c. sugar
2/3 c. cooked or canned pumpkin
3/4 c. flour
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1/2 tsp. salt
1 tsp. lemon juice
1/2 - 1 c. chopped fine pecans

Beat eggs for 5 minutes; gradually add sugar. Add pumpkin and lemon juice. Sift together the dry ingredients including all the spices, and add to the pumpkin mixture.

Line a jelly roll pan with wax paper and grease well. Pour batter into pan; sprinkle with nuts. Bake 15 minute at 350 degrees. (Do not overbake.) While warm, put cake on a wet tea towel and roll up. Leave rolled up until it cools. When cool unroll and fill with the filling and roll back up. Refrigerate or freeze before serving.

FILLING:

Beat all ingredients together:

1 c. powdered sugar
1 (8 oz.) cream cheese, room temp.
4 tbsp. butter
1 tsp. vanilla