3 eggs
2/3 c. pumpkin
1 c. finely chopped nuts
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
1 c. sugar
1 tsp. lemon juice
3/4 c. flour
1 tsp. ginger
1/2 tsp. nutmeg
1 tsp. cinnamon

FILLING:

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

Beat filling ingredients until fluffy. Beat eggs in mixer at high speed, 5 minutes or until light and fluffy. Gradually add sugar, stir in pumpkin and lemon juice. Sift flour, baking powder, cinnamon, ginger and salt. Add vanilla and fold into mixture. Spread on well greased cookie sheet, top with 1 cup finely chopped nuts. Bake at 375 degrees for 15 minutes. Let cool 5 minutes.

Loosen all edges with spatula gently. Turn out on towel dusted with powdered sugar. Also dust top of cake. Roll, starting with narrow end of cake and rolling towel with cake. Cool completely. Unroll and spread with filling; then roll cake again. Wrap in saran or foil. Can be frozen and served anytime. Slices best slightly frozen. Above recipe makes 1 roll.

NOTE: 1 large can of pumpkin makes 5 rolls and 1 medium can makes 3 rolls.