Pumpkin Roll

3 eggs
1 Cup sugar
2/3 Cup pumpkin
1 tsp lemon juice
3/4 Cup flour
1 tsp baking powder
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt

Beat eggs on high for 3 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Sift remaining ingredients and add. Spread in greased and floured 13x11 jelly roll pan.

Bake at 375 for 15 min. Lay large kitchen towel on flat surface and sprinkle with powdered sugar. Put jelly roll pan on top and let the cake fall out. Sprinkle with powdered sugar again and start at the narrow end and roll up into towel. Let cool until filling is made.

1 Cup powdered sugar
6oz Cream Cheese
4 Tbls margarine
1/2 tsp vanilla

Beat until smooth. Unrool and put in the filling and roll back up. Chill until ready to serve, then slice.