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

FILLING:

1 c. confectioners' sugar
1/4 c. butter, softened
6 oz. cream cheese, softened
1/2 tsp. vanilla

Grease and flour 10"x14" jelly roll pan. Beat eggs for 5 minutes at high speed. Gradually add sugar and beat well. Add pumpkin and lemon juice, beating until smooth. Combine flour, baking powder and spices. Add to pumpkin batter, blending well. Spread batter into prepared pan. Sprinkle with nuts. Bake at 375 degrees for 15 minutes. Immediately invert cake onto a towel sprinkled with 1/4 cup confectioners' sugar. Starting at narrow end, roll towel and cake together as for jelly roll. Cool. Cream filling ingredients, beating until smooth. Unroll cake. Spread with creamed filling. Re-roll to enclose filling with seam side down. Wrap in foil. Chill until served. Can be sprinkled with additional confectioners' sugar before cutting into slices. Serves 8 to 10.