3 eggs
1 c. granulated sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. chopped nuts
Powdered sugar

Beat eggs on high speed of mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Blend together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture. Spread on greased and floured 15x10x1 inch pan.

Top with chopped nuts. Bake at 375 degrees for 15 minutes. Turn out on towel sprinkled with powdered sugar. Start at narrow end, roll towel and cake together. Cool and unroll.

FILLING:

1 c. powdered sugar
6 oz. cream cheese
4 tsp. butter
1/2 tsp. vanilla

Beat until smooth. Spread over cake, roll up and chill. Can be frozen. Keep refrigerated.