Pumpkin Roll

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt

Filling:
1 cup powdered sugar
8 oz cream cheese
4 Tbsp butter or margarine
1/2 tsp vanilla

Beat eggs 5 minutes at high speed. Fold in sugar, pumpkin, and lemon juice. Sift flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold into egg mixture. Spread onto 15x10x1 inch greased and floured baking sheet. Bake at 375 degrees for 15 minutes. After baking, slide off baking sheet onto dish towel that has been sprinkled with powdered sugar. Roll up jelly-roll style with dish towel inside. Place in fridge to cool. Once cooled, unroll and spread with filling. Re-roll and refrigerate (without dish towel).