3 large eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
¾ c. flour
1 tsp. cinnamon
1 tsp. ginger
½ tsp. nutmeg
½ tsp. salt
1 tsp. baking powder

Filling:
1 c. powdered sugar
6 oz. cream cheese
4 TBS. butter softened
½ tsp. vanilla

Beat eggs on high for 5 minutes until very fluffy. Add sugar gradually and add pumpkin and lemon juice and mix together. Add flour, baking powder, cinnamon, ginger, nutmeg & salt. Mix together. Spread into a greased floured cookie sheet 15x10x1. Bake at 375 for 15 minutes. Turn out onto a towel sprinkled with powdered sugar. Roll cake & towel together lengthwise. Cool. Unroll when cool. Mix the filling ingredients together. Spread the filling onto the unrolled pumpkin bread. Roll up the pumpkin with the cream cheese filling. Chill. Enjoy!!!