Pumpkin Roll

It's not autumn until I bake my first pumpkin roll of the season.  I found this recipe in a small town cookbook.  1 can of pumpkin will produce enough for a pumpkin roll and a pumpkin cheesecake.  Cut the roll in half to produce 2 good-sized rolls.  You can also double the cake and keep the same icing recipe for larger rolls.  Here goes.  enjoy!

3 eggs, beaten
1/2 cup brown sugar
1/2 cup white sugar
3/4 cup flour
1 tsp baking soda
1 tsp cinnamon
1 tsp baking powder
1/2 tsp ginger
2/3 cup pumpkin
1 tsp lemon juice
1 1/2 cup powdered sugar
1 8-oz pkg cream cheese
6 Tbsp butter
1 tsp vanilla
1/2 cup chopped pecans, optional

1. Beat eggs for 5 minutes.  Stir in pumpkin and lemon juice.
2. Sift together and gradually add to eggs: sugars, flour, baking soda, cinnamon, baking powder, and ginger.
3. Pour into wax-paper-lined 12x15" cookie sheet and bake at 375deg for 15-17 minutes or until done.
4. Turn onto tea towel sprinkled with powdered sugar, carefully remove wax paper, and roll up.  COOL.
5. Whip together powdered sugar, cream cheese, butter, vanilla, and nuts (if using).  Unroll cake and spread with icing mix.  Roll up, sprinkle with powdered sugar, and serve.