3 eggs
1 c. sugar
2/3 c. pumpkin
1 tbsp. lemon juice
3/4 c. flour
1 c. of chopped nuts
1 tsp. baking powder
2 tsp. cinnamon
1 1/2 tsp. of pumpkin pie spice

FILLING AND FROSTING:

2 (8 oz.) pkgs. cream cheese
1/2 c. butter
2 c. confectioners' sugar
1 tsp. of vanilla

Cream together. Grease then line jelly roll pan (10 x 15) with wax paper. Whip eggs until thick (5 minutes). Add sugar gradually to eggs. Fold in pumpkin, lemon juice. Sift together all dry ingredients.

Fold into egg mixture, beating just enough until batter is smooth. May use electric mixer on low. Pour into pan spreading to corners. Sprinkle top with nuts and bake 15 to 20 minutes.

Immediately loosen edges and invert on towel sprinkled with confectioners' sugar. Roll up while hot. Cool for 1/2 hour on rack. Unroll and fill (not to edges) with the filling. Reroll and frost. Garnish with cherries or chopped nuts.