Pumpkin Roll

Preheat oven to 350 degrees. Grease and flour a large cookie sheet with sides. In a mixing bowl, beat eggs on high for five minutes. Gradually add white sugar , pumpkin, and lemon juice. Add flour, cinnamon, salt, baking powder and ginger. Spread batter evenly in pan. Sprinkle pecans evenly on top, and press lightly into batter (optional). Bake for 12-15 minutes, or until it springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been sprinkled with powdered sugar. Roll up cake, and let cool for about 20 minutes. To make filling: Mix confectioners sugar, canilla, butter, and cream cheese together till smooth. Unroll pumpkin cake when cool, and spread with filling. Reroll, and push aside dish towel. Unroll long sheet of wax paper. Put pumpkin roll on waxe paper. Dust roll with powdered sugar. Twist ends of wax paper like a piece of candy. Put roll in refrigerator and chill overnight. Before slicing, dust with pwdered sugar. Serve chilled.