3 eggs
2/3 c. pumpkin
3/4 c. flour
1 tsp. ginger
Chopped nuts
1 c. sugar
1 tsp. lemon juice
2 tsp. cinnamon
1/2 tsp. salt

Beat 3 eggs on high speed 5 minutes. Don't over beat. Gradually beat in 1 cup sugar. Stir in pumpkin and lemon juice.

Stir together flour, cinnamon, salt and ginger.

Fold flour mixture into pumpkin mixture. Spread batter on greased and floured jelly roll pan. Sprinkle batter with chopped nuts. Bake at 375 degrees for 15 minutes. Turn out on dish towel sprinkled with powdered sugar. Roll towel and cake together as in jelly roll. Refrigerate until cool. Unroll and top with cream cheese icing. Re-roll and refrigerate until chilled.

CREAM CHEESE ICING:

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

Mix all ingredients together. Spread on roll. Freezes well.