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

Filling:

1 (8 oz.) cream cheese
4 tbsp. butter
1 c. powdered sugar
1/2 tsp. vanilla

In a large bowl, combine eggs and sugar; beat well. Add pumpkin and lemon juice; mix well. In a separate bowl, mix flour, salt and spices; mix well. Add to egg mixture. Spread batter into greased and waxed paper lined 10 x 15 jellyroll pan.

Bake at 375°F for 15 minutes. Place cake on a tea towel. Cool 10 minutes. From 10-inch side roll cake up in towel; set aside.

Make filling by mixing all ingredients together until smooth. Unroll cake; evenly spread filling over cake. Roll up cake. Wrap in plastic wrap. Chill at least 1 hour. Slice before serving. Keep refrigerated.