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

Beat eggs on high speed for 5 minutes. Gradually beat in granulated sugar. Stir in pumpkin and lemon juice. Mix together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture. Spread in greased and floured 15 x 10 x 1 inch pan. Top with chopped nuts. Bake at 375 degrees for 15 minutes. Turn out on towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together. Cool. Unroll.

FILLING:

1 c. powdered sugar
6 oz. cream cheese, softened
4 tbsp. butter
1/2 tsp. vanilla

Mix together all ingredients; beat smooth. Spread over cake, roll and chill. Makes 8 servings.