3 eggs
1 c. sugar
2/3 c. pumpkin
3/4 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. ginger
1 tsp. lemon juice
2 tsp. cinnamon
1/2 tsp. salt
Chopped nuts
Powdered sugar
1 c. powdered sugar
1 (6 oz.) cream cheese
4 tbsp. butter
1 tsp. vanilla
1 tsp. lemon juice

Beat eggs for 5 minutes, gradually add 1 cup sugar, add pumpkin, flour, baking soda, baking powder, lemon juice, cinnamon, nutmeg, ginger, salt and mix well together. Line jelly roll pan with wax paper, grease and flour paper. Pour batter in pan and sprinkle with chopped nuts. Bake 375 degrees for 15 minutes. Sprinkle powdered sugar on towel and turn cake on towel, roll as for jelly roll and let cool. Unroll and spread filling. To make filling combine 1 cup powdered sugar, cream cheese, butter, vanilla and 1 teaspoon lemon juice. After spreading on roll, reroll. Chill and serve with whipped cream.