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

Grease and flour cookie sheet, beat eggs three minutes, add sugar, stir in pumpkin and lemon juice; set aside. Mix dry ingredients. Pour into pumpkin mixture. Mix well and pour into cookie sheet. Sprinkle nuts over mixture. Bake at 375 degrees for 15 minutes. Turn out on towel (loosen edges first, it WILL crack, don't be alarmed). Sprinkle with sugar, roll, starting at narrow end. Cool in or out of refrigerator. After it cools unroll and add filling: re-roll and wrap in foil.

FILLING:

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

Beat until smooth, spread on cake. Chill. Freezes well. Very yummy.