Pumpkin Pecan Cake Roll

We made this for dessert for Thanksgiving, but Jerry enjoyed it with coffee in the morning too.

Cake:
3 eggs
1 cup sugar
3/4 cup all-purpose flour
3/4 cup canned pumpkin (you can use pumpkin pie filling, but don't use the spices if you use the pie filling)
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon lemon juice
1 cup finely chopped pecans
confectioner's sugar

Filling:
2 (16oz) packages cream cheese softened
1/2 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

1.  Lined a greased 15in x 10 in x 1 in baking pan with waxed paper and grease the paper; set aside.  In a mixing bowl, beat eggs for 5 minutes.  Add sugar through nutmeg and mix well.  Add lemon juice.  Spread batter evenly in prepared pan and sprinkle with pecans.
2.  Bake at 375 degrees for 15 min. or until cake springs back when lightly touched.  Cool for 5 minutes.  Turn cake onto a kitchen towel dusted with confectioners' sugar.  Gently peel off waxed paper.  Roll up cake in towel and cool completely on a wire rack.
3.  In a large mixing bowl combine all filing ingredients and beat until smooth.  Unroll cake and spread filling as think as you like.  Roll up again, cover and refrigerate for at least 1 hour before serving.