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

Beat eggs on high speed of mixer (5 minutes). Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir in flour and baking powder and spices. Fold all together. Spread into greased and floured pan, 15"x10". Top with finely chopped nuts if desired. Bake at 375 degrees for 15 minutes. Turn on towel sprinkled with powdered sugar. Starting at the narrow end, roll cake and towel together. Cool.

FILLING FOR PUMPKIN CAKE ROLL:

1 c. powdered sugar
2 (3 oz.) pkgs. cream cheese
4 tbsp. butter
1/2 tsp. vanilla or lemon juice

Beat smooth. Unroll cake and spread with filling. Roll and chill.

Makes 8 servings.