3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
2 tsp. cinnamon
1 tsp. ginger
1 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. finely chopped nuts (optional)
1 c. confectioners sugar
8 oz. softened cream cheese
1/4 c. softened butter
1/2 tsp. vanilla flavoring

Beat eggs in mixer bowl for 5 minutes. Gradually add sugar, beating constantly. Stir in pumpkin and lemon juice. Sift in next 6 ingredients, mix well. Spread in a greased 10 x 15 inch baking pan lined with wax paper. Sprinkle with nuts (optional).

Bake at 375°F for 15 minutes.

Invert cake onto towel sprinkled with confectioners' sugar. Remove wax paper. Roll cake up in towel and cool. Combine cream cheese and remaining ingredients in bowl. Beat until smooth. Unroll cake, spread with filling. Roll cake as for jelly roll. Place seam side down on platter or serving plate. Chill.