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

FILLING:

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

Beat 3 eggs on high for 5 minutes. Add sugar, pumpkin, lemon juice. Stir together flour and remaining dry ingredients for roll. Add to egg mixture. Pour into greased and floured 12 x 16 inch pan. Bake at 375 degrees for 15 minutes.

Remove cake from pan; place on dish towel that has been sprinkled with powdered sugar. Sprinkle top of cake with powdered sugar, roll up in towel jelly roll style and cool. When cool, unroll and spread with filling. Roll back up (no towel this time) overnight let chill; slice and serve. Make about 12 (1 inch) slices. Top roll with nuts before baking, if desired.