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

Beat eggs on high speed 5 minutes. Beat in sugar. Stir in 2/3 cup pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold into pumpkin mixture. Spread in greased 10x15x1 inch pan. Top with finely chopped nuts (optional).

Bake at 375 degrees for 15 minutes. Turn out on towel sprinkled with powdered sugar. Roll cake and towel together. Cool, unroll and spread filling. Reroll (without towel).

FILLING:

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

Beat until smooth. Spread on cake and roll and chill.