2/3 Canned Pumpkin
1 Lemon Juice
1 Baking Powder
1 Cream Cheese
1 Powdered Sugar
Beat eggs and sugar. Add pumpkin and lemon juice, mixing well, then dry ingredients.
Spread batter into a greased and waxed-paper-lined 10×15 jelly roll pan. Bake at 375 for 15 minutes.
Remove, allow to cool 15 minutes. Roll cake in tea towel or waxed paper and cool 10 more minutes.
Filling: Beat cream cheese and margarine; add sugar and vanilla. Beat till smooth.
Unroll cake and spread filling evenly.
Re-roll and chill at least one hour before serving.