Pumpkin Roll

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tablespoon lemon juice
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg

Beat eggs for 5 mins. Add sugar, pumpkin, and lemon juice. Mix well. Add remaining ingredients and mix until well blended. Spread in greased, waxed paper lined 11 x 17 baking pan. Bake 375 degrees for 15 mins. remove from oven. Turn out on damp dishtowel. Start from long edge, roll up. When cool, unroll and spread with filling.

Filling:

8 oz. cream cheese
1 cup powdered sugar
1/4 cup butter
1/2 teaspoon vanilla

Beat together and spread on cake roll. Roll up and wrap in foil. Refrigerate.