Kari's Pumpkin Cake Roll

Cake:
3 eggs
1 c sugar
2/3 c pumpkin
1 t lemon juice
3/4 c flour
1 t baking powder
2 t cinnamon
1 t ginger
1/2 t nutmeg
1/2 t salt

Filling:
6 oz cream cheese
4 T butter
1/2 t vanilla
1 c powdered sugar

Beat eggs on high for five minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Mix together dry ingredients and add to pumpkin mixture. Line 10x15 pan with wax paper and then grease the wax paper and sprinkle with flour. Pour batter into pan and bake at 375 for 15 minutes or until the cake springs back. While the cake is baking, lay out a thin towel and sprinkle powdered sugar on it. Roll cake up in the towel and let cool for an hour. Beat together the filling ingredients after it has cooled. Unroll, slather on that filling, and roll it up again. Refrigerate or freeze.