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

Beat eggs 5 minutes. Add sugar (gradually), pumpkin and lemon juice. Sift together flour, cinnamon, nutmeg, ginger and baking powder. Fold into egg mixture. Spread on a jelly roll pan (10 x 15) lined with parchment paper. Sprinkle with chopped nuts.

Bake 15 minutes at 375°F.

While still hot or quite warm, turn out on a dish towel. Sprinkle with powdered sugar. Roll up widthwise or lengthwise and cool. When the cake is cool, spread with the filling.

Filling:

6 oz. cream cheese, softened
4 tbsp. soft butter
1 c. powdered sugar

Beat and spread on the roll; re-roll.

This pumpkin roll freezes well. It is best to keep it rolled in the towel unless freezing as the sugar weeps. Before serving, add more powdered sugar.