3 eggs
1 c. 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. nuts, chopped fine

Beat eggs on high speed for 5 minutes. Add sugar. Stir in pumpkin and lemon juice. Add flour, baking powder, cinnamon, ginger, nutmeg and salt; mix. Spread in greased and floured pan 15 x 10 x 1 inch. Top with nuts. Bake at 375 degrees for 15 minutes.

Turn out on towel which is sprinkled with powdered sugar. Starting at end, roll towel and cake together until cool. Unroll and fill with filling.

FILLING:

1 c. powdered sugar
2 (3 oz.) cream cheese
4 tbsp. butter
1/2 tsp. vanilla

Cream the cheese and softened butter together. Add sugar and vanilla. Beat until smooth and spread over cake roll and chill.