Ingredients

Cake:
3 eggs
3/4 cup sugar
1 teaspoon lemon juice
2/3 cup pumpkin
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup chopped pecans

Filling:
1-1/2 cups powdered sugar
6 ounces cream cheese, softened
6 tablespoons butter, softened
3/4 teaspoon vanilla

Instructions

Beat eggs five minutes while gradually adding sugar. Stir in pumpkin and lemon juice. Stir dry ingredients together and add to egg mixture. Grease and line a 15x 10-inch pan with wax paper. Grease wax paper. Spread batter envenly in pan. Sprinkle with chopped nuts and press gently intoi batter. Bake in 350 degree oven 25 minutes. Turn upside down onto a clean dish towel that has been sprinkled generously with powdered sugar. Remove wax paper and roll jelly roll style. Cool completely. Unroll and fill with filling. Re-roll. Chill completely before slicing.

Filling:
Cream butter and cream cheese. Add powdered sugar and vanilla and mix thoroughly.

Dessert