PUMPKIN ROLL

Cake Roll:

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

Filling:

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

Beat eggs for 5 minutes. Blend in sugar. Add pumpkin and lemon juice. Fold in flour, baking powder, cinnamon, ginger, nutmeg, and salt. Grease and flour 11 x 15 cookie sheet and sides. Pour mixture onto cookie sheet. Top mixture with pecans. Bake at 375 degrees for 15 minutes. Cool for 5 minutes, then turn upside down on cotton towel, sprinkle with powdered sugar and roll. Let cake cool in freezer or refrigerator for 2 to 3 hours. Mix together cream cheese, powdered sugar, butter and vanilla. Unroll cake and fill with mixture. Roll cake and wrap in foil. Refrigerate and cut into 1-inch slices to serve.