3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. pumpkin pie spice
1 c. nuts, chopped

Beat eggs on high speed of mixer for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice. Combine flour, baking powder and spice; add to mixture. Spread onto greased jelly roll pan or line with waxed paper. Top with nuts. Bake at 375 degrees for 15 minutes. After baking, turn over onto powdered sugared towel and roll up jelly roll style. When cool, unroll and ice with frosting. Roll back up and dust with additional powdered sugar.

ICING:

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