3 large eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. cloves
1 stick sweet butter
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 tsp. vanilla

Pumpkin Mixture: Beat eggs well. Add sugar, pumpkin, lemon juice, flour, baking soda, cinnamon and cloves; mix together. Pour into greased and floured 15 x 10 cookie sheet.

Bake at 375°F for 15 minutes (your oven may be less). Dust a dish towel and roll lengthwise like a jelly roll. Let rest, then unroll. Cool approximately 2 minutes, then re-roll in towel and let cool completely.

Filling: Mix together sweet butter, cream cheese, powdered sugar and vanilla. Fill cooled roll. Can wrap in plastic, then foil and freeze.

Another Version: Omit cloves and add 1 teaspoon ginger, 1/2 teaspoon nutmeg and 1 cup chopped nuts.