CAKE:

3/4 c. pumpkin
3/4 c. flour
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1 1/2 c. sugar
3 eggs
1 tsp. lemon juice
1 tsp. vanilla
1/2 c. nuts
1 tsp. baking powder
1/2 tsp. salt

FILLING:

1 1/4 c. powdered sugar
8 oz. cream cheese
1 stick butter
1 tsp. vanilla

Mix "cake" ingredients together. Use cookie sheet for cake. Lightly grease cookie sheet, cover with wax paper and grease and flour wax paper. Spread cake mix over wax paper. Tap pan to release air bubbles and bake at 350 degrees for 15 minutes or until done.

Put clean dish towel on counter and dust with powdered sugar. Turn cake, while hot, onto towel. Pull off wax paper and dust top of cake with powdered sugar. Roll up cake with towel like a jelly roll. Refrigerate until cold.

Mix "filling" ingredients together. When cake is cold, take it out of refrigerator and roll out carefully. Spread filling on cake and re-roll and chill. Slice in sections once chilled.

Note: Let filling ingredients (butter and cream cheese) stand until they are room temperature before spreading filling on cake.