Pumpkin Roll

This is the pumpkin roll that Lou would make for Kathy Watson every year on her birthday.
3 eggs
1 cup granulated sugar
3/4 cup canned pumpkin
1 tsp. grated lemon peel
1/2 cup sourdough starter (milk works, too)
3/4 cup plus 2 tablespoons flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 tsps. pumpkin pie spice
1/2 cup powdered sugar
Creamed Cheese Filling, see below
Whipped Cream Topping, see below
1/2 cup chopped pecans
Cream Cheese Filling
2 (3 oz.) pkgs. cream cheese, softened
1/4 cup butter or margarine
1/2 tsp. vanilla
1 cup powdered sugar
Whipped Cream Topping (topping piped through a pastry bag makes your pumpkin roll attractive)
1/2 cup whipping cream
2 Tbsp. sugar
1 tsp. vanilla
Generously grease and flour a 15"x 10" baking sheet with raised edges; set aside. Preheat oven to 375 degrees. In a large bowl, beat eggs with electric mixer 5 minutes or until thick. Gradually beat in granulated sugar, pumpkin, lemon peel and sourdough starter; set aside. In a medium bowl, stir together flour, baking powder,
baking soda, salt and pumpkin pie spice. Beat into sourdough mixture (or milk) until blended. Pour into prepared pan. Bake in preheated oven 12-15 minutes or until surface springs back when touched with your fingers. Spread a cloth larger than the baking pan on a flat surface. Lightly sprinkle powdered sugar over cloth. Invert baked cake onto cloth. Remove pan. Use a sharp knife to cut 1/4 inch from all sides of cake. Discard cuttings or use for another purpose. Fold end of cloth over 1 short side of cake. Gently roll up cake and cloth. Place seam side down on a wire rack. Cool to room temperature. Prepare Cream Cheese Filing and Whipped Cream Topping. Gently unroll cooled cake. Spread filling over cake. Sprinkle with chopped nuts. Carefully roll up filled cake, removing towel as you roll. Place seam side down on serving plate. Pipe Whipped Cream Topping in swirls along top of roll or spread over top of roll. Arrange pecan halves on top of piped topping. Refrigerate at least 30 minutes before cutting. To serve, cut in 1 inch slices. Makes about 8 servings.