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 c. finely chopped nuts
1/2 tsp. salt

FILLING:

2 tbsp. butter
8 oz. cream cheese
3/4 tsp. vanilla
1 c. confectioner's sugar

Mix together with mixer and spread on cooled cake.

Beat eggs at high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Grease 10 x 15 1/2 inch cookie sheet and place waxed paper on pan and grease again. Spread on pumpkin mixture and cover with nuts. Bake at 350 degrees for 15 to 20 minutes. Turn out on towel sprinkled with confectioner's sugar. Starting at narrow end, roll towel and cake together. Cool and unroll. Spread filling over cake, roll again and chill.