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

FILLING:

1 c. powdered sugar
6 oz. cream cheese
1/2 c. butter
1/2 tsp. vanilla

Beat egg on high speed for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice. Set aside. Sift together flour, baking powder, spices and salt. Pour into pumpkin mixture. Spread into a greased and floured 15 x 10 inch pan. Top with nuts.

Bake at 375 degrees for 15 minutes. Turn out cake onto towel that has been floured with powdered sugar. Roll towel and cake from wide side. Let cool. Unroll and spread with filling.

Beat all ingredients for filling until smooth. Spread on cake. Reroll. Chill and slice.