CAKE ROLL:

3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 tsp. lemon juice
3/4 c. self-rising flour
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1 tsp. vanilla

FILLING:

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

CAKE ROLL: Beat eggs for 5 minutes. Add other ingredients and mix thoroughly. Grease an 11"x17" jelly roll pan or 4 sided cookie sheet. Fit bottom with foil and grease thoroughly. Pour batter into pan and spread evenly. Bake at 350 degrees for 15 minutes. Let cool.

FILLING: Whip filling together until creamy. Spread on unrolled roll. Starting at narrow end, roll up jelly roll fashion. Pull away from foil as you are rolling the roll. Cut the roll in half. Wrap the two rolls in foil and refrigerate or freeze.

To serve, cover the cake roll with powdered sugar and slice into 1/2" slices. Each roll yields 10 to 12 slices.