Pumpkin Cake Roll

3 large eggs
1 c. sugar
2/3 c. canned pumpkin or fresh
1 t. lemon juice
¾ c. flour
1 t. ground ginger
½ t. salt
1 t. baking powder
2 t. ground cinnamon
1 c. pecans, finely chopped
1 c. powdered sugar, plus more for sprinkling
2 (3-oz.) pkgs. cream cheese, room temperature
1 stick butter, room temperature
½ t. vanilla

1. Preheat oven 350. Grease and flour a 17 ½ x12 ½” jellyroll pan.
2. With electric mixer, beat eggs, sugar, pumpkin and lemon juice until smooth.
3. Sift together flour, ginger, salt, baking powder and cinnamon.
4. Add the sifted ingredients to egg mixture and blend until fluffy.
5. Spread batter in jellyroll pan.
6. Sprinkle dough with chopped pecans.
7. Bake until cake tester inserted in center comes out clean, about 13-15 minutes.
8. Let cake cool in pan for 5 minutes.
9. Invert cake onto a wire rack.
10. Sprinkle some powdered sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of towel over the cake.
11. Roll the cake up in towel and cool in refrigerator thoroughly for 1 hour.
12. With electric mixer, combine powdered sugar, cream cheese, butter and vanilla. Beat until smooth.
13. Carefully unroll the cooled cake and spread the mixture on top of cake.
14. Gently re-roll the cake up and refrigerate it until you are ready to slice and serve.
15. Dust with powdered sugar just before serving.