The Ultimate Pumpkin Roll

Preheat oven to 375º. Grease then flour a piece of waxed paper the size of a rimmed jelly-roll pan. Beat by hand eggs & sugar. Stir in pumpkin, mixing well. Add in seasonings, lemon juice, baking powder & baking soda. Slowly add in flour & combine thoroughly. Evenly pour into lined jelly-roll pan. Smooth til batter is in an even layer. Sprinkle with diced pecans. (Don't forget this important step!) Bake 13 - 15 minutes or until inserted toothpick comes out clean. Meanwhile, lay out a textured kitchen towel (the size of your pan). Evenly sift approximately 1 1/2 cups powdered sugar onto towel. In a bowl, mix all four filling ingredients. Blend well, until powdered sugar lumps are gone & mixture is creamy. Place filling in refrigerator. When cake is done baking, let cool for 10 - 15 minutes. Carefully flip cake over onto sugared towel. Peel off waxed paper lining & toss. Slowly & snuggly roll cake up along with towel. Place roll in refrigerator where it cannot unroll. Leave in refrigerator for 2 - 3 hours until completely chilled. Unroll (with towel still underneath) & spread with chilled filling. Re-roll (without towel) cake with filling inside. Shake excess powdered sugar & nuts off towel onto finished pumpkin roll. Keep refrigerated. NOTE: This is better if made a day ahead of serving.