This is good at Thanksgiving and Christmas.

Part 1--Cake

3 eggs
1 cup sugar
1 cup pumpkin (not pie filling if getting canned, just the pumpkin*)
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

Beat eggs on high for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together dry ingredients. Fold into pumpkin mixture. Spread on greased and floured 15X10X1 inch pan. Bake @ 325 degrees for 15 minutes (cake should be cooked till done). Turn out onto towel coated with powdered sugar. Starting at narrow end, roll towel and cake together.
COOL COMPLETELY!!!!

*When I used fresh pumpkin with this it wasn't as good, so try to just buy plain canned pumpkin.

Part 2--Filling

1 cup powdered sugar
8 oz. cream cheese
4 T. butter or margarine
1/2 tsp. vanilla or almond

Beat together part 2 ingredients until creamy.

Unroll cake and spread with filling. Roll cake and filling up together.
Wrap in foil and chill several hours.
Sprinkle powdered sugar on top and slice to serve.