3 eggs
1 c. sugar
2/3 c. pumpkin
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. finely chopped nuts

FILLING:

1 c. powdered sugar
2 (3 oz.) pkgs. cream cheese
4 tbsp. butter
1/2 tsp. vanilla

Cream filling ingredients together; set aside. Beat eggs at high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Mix together dry ingredients and fold into pumpkin mixture. Spread in a generously greased 15x10x1 inch pan (edged cookie sheet). Sprinkle the nuts over mixture. Bake for 15 minutes at 375 degrees.

When done, spread terry cloth out with waxed paper on it. Sprinkle powdered sugar on waxed paper and turn pumpkin mixture over onto waxed paper (nuts should be on sugar). Roll up until cool. When completely cool, unroll and spread filling on mixture and roll up again. Place into refrigerator to chill. Can also be frozen.