3 eggs
1 c. granulated 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
1 c. chopped pecans

FILLING:

1 c. powdered sugar
2 (3 oz.) pkgs. cream cheese
4 tbsp. butter
1/2 tsp. vanilla
1 (8 oz.) jar marshmallow creme

Beat eggs on high speed of mixer for 5 minutes; gradually beat in granulated sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture; spread in greased and floured 15x10x1 inch pan. Top with 1 cup finely chopped pecans.

Bake at 375 degrees for 15 minutes; turn out on towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together; cool. Unroll.

Mix filling ingredients and spread over cake. Roll and chill. Makes about 8 servings.

Note: Cake should be refrigerated and improves after day or more.