3 eggs
1 c. sugar
2/3 c. pumpkin
Dash of lemon juice
3/4 c. flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. ginger
1 tsp. cinnamon

Beat eggs on high 3 minutes. Gradually add sugar, pumpkin and juice. Cream next 6 ingredients together and fold into egg mixture. Spread in a greased and floured pan 10 x 15 x 1 inches. Top with 1/2 cup chopped nuts. Bake at 375 degrees for 15 minutes. Turn out on dish towel sprinkled with powdered sugar. Starting at narrow end roll cake and towel together and cool. Unroll and spread with filling. Chill or freeze.

FILLING:

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