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

FILLING:

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

Beat 3 eggs for 5 minutes (very important). Gradually add 1 cup sugar. Fold in 2/3 cup canned pumpkin, 1 teaspoon lemon juice. Sift together 3/4 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt and 2 teaspoons pumpkin spice. Fold dry ingredients into pumpkin mixture.

Grease jelly roll pan, then line with waxed paper. Grease waxed paper, then dust with flour. Sprinkle mixture with 1 cup finely chopped nuts. Bake at 375 degrees for 15 minutes. Turn out onto thick towel sprinkled generously with powdered sugar. Roll up in towel and let cool.

When cool unroll and spread with mixture of 8 ounce cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla and 4 tablespoons butter. Reroll then wrap in saran wrap and foil. Refrigerate until chilled. Slice into 1 1/2 inch slices. May be frozen.