3 eggs
1 c. sugar
3/4 c. all-purpose flour
3/4 c. cooked or canned pumpkin
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 tsp. lemon juice
1 c. finely chopped pecans
confectioners sugar

Filling:

2 (3 oz.) pkg. cream cheese, softened
1/4 c. butter, softened
1 c. confectioners sugar
1/2 tsp. vanilla extract

Line a greased 15 x 10 x 1-inch baking pan with waxed paper and grease the paper; set aside. In a mixing bowl, beat eggs for 5 minutes. Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg; mix well. Add lemon juice. Spread batter evenly in prepared pan; sprinkle with pecans.

Bake at 375°F for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners sugar. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on a wire rack.

In a mixing bowl, combine the filling ingredients; beat until smooth. Unroll cake; spread filling over cake to within 1/2-inch of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving.

Yield: 12 servings.