3 eggs, beaten

1 c. white sugar

Cream until light and fluffy.

2/3 c. canned pumpkin
1 tsp. lemon juice

3/4 c. flour
1 tsp. baking powder
2 tsp. pumpkin pie spice

Pour into well greased 10 x 15 jelly roll pan. Sprinkle with 1 cup finely chopped nuts. Bake at 375 degrees for 15 minutes. Quickly loosen sides with a knife and turn onto a thin towel sprinkled generously with powdered sugar. Roll into jelly roll from wide side, including the towel in the roll. Let cool.

1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 tsp. vanilla
4 tbsp. butter

Reroll and refrigerate until cool. Slice into 1/2 inch slices and serve. Will keep for days.