3 eggs, well beaten
1 c. sugar
2/3 c. pumpkin
3/4 c. flour
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
2 tbsp. lemon juice

Blend eggs and sugar. Add other ingredients; stir well. Spread on well-greased and floured cookie sheet and bake at 375°F for 15 minutes. Cool on waxed paper. Place another sheet of waxed paper on top; roll up and cool for 45 minutes. Make filling while cooling.

Filling:

4 tbsp. soft butter
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1/2 tsp. vanilla flavoring
1/2 c. chopped nuts

Blend together. Unroll bread and spread filling. Roll up again and chill 2 hours before slicing.

Makes approximately 12 servings.