2/3 c. pumpkin
3 eggs, beaten at high speed
1 c. sugar
3/4 c. all-purpose flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. salt
1 tsp. lemon juice
1 c. nuts, chopped

FILLING:

1 c. confectioners sugar
1/4 c. butter
6 oz. cream cheese
1 tsp. vanilla extract

Beat eggs for 5 minutes. Add pumpkin and mix well. Sift and mix the dry ingredients. Add to the pumpkin mixture. Add lemon juice. Pour into a waxed paper-lined jelly roll pan. Top with chopped nuts. Bake at 375 degrees until golden brown. When done, place on a damp clean towel sprinkled with confectioners sugar. Remove the paper, roll up, and cool 1 hour. Unroll and fill with cream cheese filling. Roll up. This freezes well.