3 eggs
1 c. sugar
2/3 c. pumpkin pie mix
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. chopped nuts (optional)

Beat eggs for 5 minutes in mixer; gradually beat in sugar. Stir in pumpkin and lemon juice. Mix together flour, baking powder, cinnamon, ginger and nutmeg and salt. Fold into pumpkin mixture. Spread in a greased and floured 15 x 10 x 1 inch cookie pan. Top with nuts if desired. Bake at 375 degrees for 15 minutes. Turn out on towel as soon as you remove from oven, and sprinkle with powdered sugar. Starting at the narrow end, roll towel and cake together. Cool on rack. Then unroll.

FILLING:

1 c. powdered sugar
6 oz. cream cheese
4 tbsp. butter
1/2 tsp. vanilla

Combine ingredients for filling, and beat until smooth. Spread over unrolled cake, and roll back up. Chill or freeze. This freezes well. Makes 8 or more servings.