2Grease and flour a 15 x 10 x 1 inch jellyroll pan; set aside.
3Beat eggs in a large bowl at high speed with an electric mixer until thick; gradually add 1 cup granulated sugar, and beat 5 additional
minutes. Stir in pumpkin and lemon juice.
4Combine flour, baking powder, salt and spices together in a large bowl. Gradually stir into
pumpkin mixture. Spread batter evenly in pan. sprinkle with 1 cup pecans, gently pressing nuts into batter. Bake at 375 degrees for 12 to 15
5Sprinkle 1 to 2 tablespoons of powdered sugar in a 15 x 10 inch rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan, and turn out onto sugared towel. Starting at narrow end, roll cake and towel together. cool completely on a wire rack, seam side down.
6Beat cream cheese and butter in a large bowl at high speed with an electric mixer; gradually add 1 cup powdered sugar and vanilla, beating mixture
7Unroll cake; spread with cream cheese mixture, and carefully reroll. Place cake on plate, seam side down.