Beat 3 eggs with mixer for 5 minutes. Gradually add in 1 cup sugar.
Stir in 3/4 cup pumpkin and 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
Fold into pumpkin mixture.
Spread in greased and well-floured cookie sheet. (may top with chopped nuts if desired)
Bake at 375 for 15 minutes
Turn out on towel sprinkled with powdered sugar.
Starting at narrow end, roll towel and cake together.
Cool and then unroll.
1 cup powdered sugar
6 oz. cream cheese (block) at room temp.
4 T. butter
1/2 tsp. vanilla
Beat until smooth.
Spread over cake roll, roll back up w/o towel this time. Wrap with plastic wrap or Press'n'Seal. Chill 2 to 3 hours. Best eaten chilled/frozen. Will keep in freezer for two-three weeks!