3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp baking powder
3/4 cup flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp ginger
1/2 tsp salt
1 tsp lemon juice
1 cup chopped pecans
Beat eggs on high for five minutes. Gradually add sugar. Stir in pumpkin and lemon juice. In a separate bowl, stir together flour, baking powder and spices. Fold into pumpkin mixture. Spread onto a well greased cookie sheet. Sprinkle one cup chopped nuts on top. Bake at 350 degrees for 15 minutes. Remove from oven and let sit for 2-3 minutes. On counter, place a clean dish towel and sprinkle with powdered sugar. Drop cooled cake out on sugared cloth and roll up tightly. Let cool completely.
Filling: 1 cup powdered sugar, 1 8oz pkg cream cheeese, softened, 1/2 tsp vanilla, 4 TBSP butter, softened.
Beat until smooth. Unroll cake and frost. Roll back up and put in foil. Freeze or keep in fridge.
