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

Beat eggs on HIGH for 5 minutes. Gradually add sugar; stir in pumpkin, lemon juice, and cream well together. Add flour, baking powder, and spices. Fold in pumpkin mixture.

Spoon on greased and floured cookie sheet (15x10x1). Top with nuts. Bake 15 minutes at 375 degrees. Sprinkle towel with powdered sugar. Turn out baked mixture onto towel and start with narrow end. Roll both towel and mixture together. Refrigerate.

FILLING:

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

Combine all ingredients. Beat until smooth. Unwrap baked pumpkin mixture from towel and spread with filling. Roll pumpkin mix into log form. Refrigerate.