3 eggs
1 c. sugar
3/4 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. salt
1 c. chopped nuts (optional)

Beat eggs at high speed 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice. Fold combined dry ingredients into egg mixture. Pour batter into waxed paper lined 15 x 10 x 1 inch jelly roll pan. Top with nuts if desired.

Bake at 375 degrees for 15 minutes. Remove from pan to kitchen towel sprinkled with confectioners' sugar. Leave wax paper on and roll towel and all to cool.

FILLING:

8 oz. cream cheese
2 tbsp. butter
1 tsp. vanilla
1 c. powdered sugar

Beat well until like frosting. Unfold cooled cake, remove wax paper and spread with filling. Re-roll and chill before serving. Freezes very well, before ready to use, thaw 15 to 20 minutes.