Preparation Time: 15 minutes; Cooking Time: 25 minutes; Makes 1 jelly roll cake

3		Eggs
1	cup	Sugar
2/3	cup	Pumpkin (use canned pumpkin, not pie mix)
1	tsp.	Lemon juice
3/4	cup	All-Purpose Flour
2	tsp.	Ground Cinnamon
1/2	tsp.	Salt
1	tsp.	Baking Powder
1	tsp.	Ground Ginger
1	cup	Pecans, chopped
1	cup	Confectioners sugar
1/2	tsp.	Vanilla extract
4	Tbls.	Butter or margarine
8	oz.	Cream cheese

• Preheat oven to 350F .
• Grease and flour a jellyroll pan (large cookie sheet with sides).
• In a mixing bowl, beat eggs on high for five minutes. Gradually add sugar, pumpkin, and lemon juice.
• Add flour, cinnamon, salt, baking powder, and ginger.
• Spread batter evenly in pan. Sprinkle pecans evenly on top, and press lightly into batter.
• Bake for 12 to 15 minutes, or until cake springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been sprinkled with powdered sugar. Roll up cake, and let cool for about 20 minutes.
• To make the filling mix confectioners' sugar, vanilla, butter or margarine, and cream cheese together till smooth.
• Unroll pumpkin cake when cool, and spread with filling. Reroll, and push aside the dishtowel. Unroll long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust pumpkin roll with powdered sugar.
• Twist ends of waxed paper like a piece of candy. Put pumpkin roll in refrigerator and chill overnight. Before slicing, dust with powdered sugar. Serve chilled.