3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. salt

FILLING:

1 c. nuts, chopped
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese
4 tbsp. butter
1/2 tsp. vanilla

Beat eggs on high speed for 5 minutes gradually add sugar, add canned pumpkin and stir. Add lemon juice, baking powder, cinnamon, pumpkin pie spice, flour, salt and blend well. Grease and flour a 15 x 10 x 1 inch pan, pour mixture and smooth out with spoon. Bake in oven at 375 degrees for 15 minutes. Powder a smooth dish cloth with powdered sugar and place bread on it and roll. Let cool. When it cools, unroll and place filling.

FILLING: Mix cream cheese and butter and beat well. Add vanilla and stir. Add powdered sugar and mix until smooth as frosting. Place on cake and even out. Add nuts and reroll. Wrap in foil paper and place in freezer or refrigerator. Serve as a dessert.