Pumpkin Roll

3 eggs
1 cup sugar
2/3 cup cooked pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt.

Beat eggs on high for 5 min. beat in ssugar. Stir in pumpkin and lemon juice. Combine flour, baking powder, spices and salt. Fold into pumpkin mixture. Spread on a waxed paper lined cookie pan. Bake at 375 for 15 min. Remove cake from over. Turn out on clean linen towel that is liberally dusted with powdered sugar. Starting at narrow end, roll towel and cake together. Cool. Make filling by combining:
1 cup powdered sugar
2 pkg. (3 oz. each) cream cheese
4 T. butter
1/2 tsp. vanilla
Unroll the cooled cake; spread with filling to within 1 in. of edges. Roll back up and chill. Dust with powdered sugar. Serves 10-12