3 eggs
1 c. sugar
2/3 c. pumpkin, cooked
1 tsp. lemon juice
3/4 c. flour
1/2 tsp. salt
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger or pumpkin pie spice
1 tsp. nutmeg
1 1/4 c. powdered sugar
1 (8 oz.) pkg. cream cheese, softened
1/2 tsp. vanilla
1/4 c. butter, softened

Beat eggs 5 minutes at high speed, gradually adding sugar. Beat well, stir in pumpkin and lemon juice. Combine flour, salt, baking powder and spices. Add to creamed mixture.

Spoon batter into greased and floured 15 x 10 x 1 inch jellyroll pan, spreading evenly to corners. Add chopped nuts here on top of batter. Pat with back of spoon. Bake at 375 degrees for 15 minutes.

Turn cake out onto a towel and sprinkle with 1/4 cup of the powdered sugar. Cool a minute, roll cake and towel in jellyroll fashion. Cool.

Combine 1 cup powdered sugar, cream cheese, butter and vanilla. Unroll cake and spread with filling. Roll again and chill with seam side down. Slice. Two cans pumpkin make 5 rolls - using 2 boxes confectioners' sugar.

Note: When you bake the chopped nuts on top of the batter it puts the nuts on the outside of roll when finished. Looks pretty.