3 eggs 1 cup sugar
½ c pumpkin
1 T. lemon juice
¾ c flour
1 t. baking powder
2 t cinnamon
1 t ginger
I t nutmeg
½ t salt

Filling:
8 oz. cream cheese, softened
4 T. butter, softened
1 t vanilla
1 c powdered sugar

Beat eggs on high speed for 5 minutes and gradually add sugar. Stir in pumpkin and lemon juice . Fold in remaining ingrdients. Spread in greased and floured jelly roll pan. Bake at 375 degress for 15 minutes. Cool for 10 minutes. Loosen edges with knife and turn onto towel sprinkled with powdered sugar. Roll towel and cake, starting with narrow end and let cool 1 hour. To make filling: Combine filling ingredients and blend until smooth, unroll cake and spread with filling. Re-roll and refrigerate.