Mix:

3 eggs 1 cup sugar

Gradually add:

2/3 cup pumpkin 1 tsp. lemon juice

Stir together:

3/4 cup flour 1 tsp. baking powder

1/2 tsp. salt 1/2 tsp. nutmeg

2 tsp. cinnamon

Add to pumpkin mixture.

Spread on a well greased cookie sheet with sides (a jelly roll pan). Bake at 375° for 15 minutes. Turn out on towel heavily sprinkled with powered sugar. Sprinkle the top of the cake lightly with powdered sugar, then roll cake and towel together. Cool about 5 to 7 minutes in refrigerator. Do not cool completely. Unroll and spread with filling (below) and reroll. Wrap tightly in wax paper and aluminum foil, then refrigerate.

Filling:

1 cup powdered sugar 8 ounces cream cheese