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

Beat eggs on high speed of mixer for 5 minutes. Gradually beat in sugar. Stir in canned pumpkin and lemon juice.

In separate bowl, stir together flour, nutmeg, baking powder, cinnamon, ginger, and salt. Fold above dry ingredients into pumpkin mixture. Spread in greased and floured 10x15x1 inch pan. Top with chopped nuts. Bake at 350 degrees for 15 minutes.

Turn out onto towel that is sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together. Cool. Then unroll.

FILLING:

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

Combine. Beat until smooth. Spread over unrolled cake. Re-roll cake. Chill and serve in slices. Serves 8-10. Delicious!