3 eggs, beaten 5 minutes
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
1 c. walnuts or pecans
1/2 tsp. salt
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg

FILLING:

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

Beat eggs on high speed of mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Combine dry ingredients and fold in pumpkin mixture. Spread in greased and floured 15x1 inch pan. Top with nuts. Bake at 375 degrees for 15 minutes. Turn out onto towel, sprinkled with powdered sugar. Roll by starting on long side; may roll cake and towel together carefully. Do not crush. Cool and unroll. Spread on filling and reroll. Chill and slice.