PUMPKIN ROLL
Source: Susan

3 eggs
Beat in a medium bowl about 5 minutes:

Add:
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juiceFold in:
3/4 cup all-purpose flour
1 tsp. nutmeg
1/2 tsp. salt

Spread in greased and waxed paper lined jellyroll pan.

Sprinkle with:
1 cup chopped pecans

Bake at 375F for 15 minutes. Sprinkle a linen towel with powdered sugar, tip cake out upside-down onto towel. Immediately roll up in towel until cool. Unroll and spread with Cream Cheese Filling. Reroll, slice and serve. Keep refrigerated.

CREAM CHEESE FILLING

Combine in a small bowl:
8 ounces cream cheese
1/4 cup butter
1 cup sifted powdered sugar
1/2 tsp. vanilla
1/2 tsp. lemon juice