Pecan Pumpkin Roll

3 eggs
1 cup sugar
¾ cup all purpose flour
¾ cup canned pumpkin
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground nutmeg
1 teaspoon lemon juice
1 cup finely chopped pecans

Filling:
2 packages cream cheese, softened
¼ cup butter, softened
1 cup powdered sugar
½ teaspoon vanilla extract

Line a greased 15-in. x 10-in x1-in. baking pan with waxed paper and grease the paper; set aside. In a mixing bowl, beat eggs for 5 minutes. Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg; mix well. Lastly, mix in lemon juice.

Spread batter evenly in prepared pan; sprinkle with pecans.Bake at 375 for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes.

Turn cake onto a kitchen towel dusted with powdered sugar. Gently peel off waxed paper. Roll up cake in towel , jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a mixing bowl, combine the filling ingredients; beat until smooth. Unroll cake; spread filling over cake to within ½ in. of edges. Roll up again; place seam side down on a serving platter.

Cover and refrigerate for at least 1 hour before serving. Yield: 12 servings.