3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
pinch of salt
3/4 c. flour
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1 tsp. baking powder
1/2 C nuts, chopped

Beat eggs for 5 minutes until very thick. Add sugar, pumpkin and lemon juice. Fold in dry ingredients. Spread in greased and floured 10 x 15-inch pan. Sprinkle top with nuts.

Bake at 375°F for 15 minutes. Loosen edges and turn out on powdered sugared towel. Roll up until cool.

Unroll and spread with FILLING: 6 oz. cream cheese, 4 Tbsp. butter, 1 C. powdered sugar, 1 tsp vanilla. Beat together and spread on cake roll. Reroll and chill. Put foil around it.

Freezes well.