3 eggs
1 c. sugar
2/3 c. pumpkin
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. lemon juice
3/4 c. flour
1 tsp. ginger
1/2 c. nuts ground, optional

Beat eggs; add sugar. Stir in pumpkin and lemon juice. Add remaining ingredients. Blend well. Pour into 2 well greased and floured cookie sheets or 1 jelly roll pan. If desired sprinkle with nuts. Bake at 350 degrees for 15 minutes.

FILLING:

1 c. powdered sugar
1 oz. pkg. cream cheese
1/2 c. butter
1/2 tsp. vanilla

Beat until smooth and cream. When cake is done turn it over into a dish towel, sprinkled with powdered sugar. Roll up cake in towel like a jelly roll and cool. When cool, unroll cake and spread with filling. Reroll and chill. Can be frozen.