3 eggs
1 tsp. lemon juice
2/3 c. pumpkin (fresh or can), mashed
1 tsp. ginger powder
2 tsp. cinnamon powder
1 c. granulated sugar
1 tsp. salt
3/4 c. self-rising flour
1/2 tsp. nutmeg

Preheat oven to 350 degrees. Grease and dust with flour a 17 1/4 x 11 1/2 x 1 inch baking pan. In a medium mixing bowl, beat eggs for 5 minutes on medium speed. Add all other ingredients one at a time, in any order, mixing well after each addition, until entire mixture is creamy smooth.

Pour into prepared pan and distribute batter evenly with a spoon and bake for 15 minutes. Dust a clean dish cloth with confectioners' sugar and turn cake out, while still warm, onto the prepared dish towel and roll up jelly roll fashion and allow cake to cool completely while rolled in the dish towel. After "roll" is cooled, unroll and spread with filling listed below. Sprinkle filling with nuts then carefully roll back up without the towel, wrap "roll" in aluminum foil and refrigerate.

FILLING:

3 oz. cream cheese, softened
2 tbsp. butter, softened
1 c. confectioners' sugar
1 tsp. vanilla extract
1 c. chopped nuts

Blend all ingredients, except nuts, well with electric mixer. Follow directions above to continue.