PUMPKIN ROLL

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

11 x 15 inch pan at 375 degrees for 15 minutes.
Beat eggs for 5 minutes; add sugar nd lemon juice, beating well. Sift together flour, baking powder, spices and salt. Add gradually to egg mixture, beating smooth each time. Fold pumpkin into batter until well blended. Spread in greased and lightly floured 11 x 15 inch pan. Sprinkle nuts on top. Bake in preheated 375 degree oven for 15 minutes. Sprinkle confectioners' sugar on tea towel; place cake on towel. Roll up starting at narrow end of cake. Lay aside to cool.

PUMPKIN ROLL FILLING:

1 c. confectioners' sugar
2 (3 oz.) pkg. cream cheese
4 tbsp. butter
1 tsp. vanilla

Combine all ingredients in mixing bowl beat until fluffy. After pumpkin roll is cold unroll and spread with cream cheese mixture. Reroll refrigerate 1 hour.