3 lg. eggs
1 c. sugar
2/3 c. pumpkin or squash, canned
1 tsp. lemon juice
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. chopped nuts

Beat eggs at high speed for 5 minutes, gradually add sugar. Stir in pumpkin and lemon juice, add all the rest of ingredients. Line a greased 15x10x1 inch pan. With wax paper and grease the paper, spread batter into pan and sprinkle with nuts. Bake at 370 degrees for 12 to 15 minutes. Turn on to towel that has been sprinkled with powdered sugar. Remove paper. Roll towel and cake together. Unroll cake. Remove towel, spread with filling, roll up cake. Sprinkle with powdered sugar. Refrigerate or serve.

FILLING:

1 c. confectioners sugar
6 oz. cream cheese, softened
4 tbsp. butter
1/2 tsp. vanilla

Whip cream cheese and vanilla together. Add sugar and vanilla.