3 eggs, beaten 5 minutes
1 c. sugar
3/4 c. pumpkin
1 tbsp. lemon juice
3/4 c. sugar
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. nuts

Add sugar slowly to beaten eggs. Stir in remaining ingredients. Grease cookie sheet (one with sides) or jelly roll pan. Pour in batter; top with nuts. Bake at 350 degrees for 15 minutes. Turn out on wax paper and roll like jelly roll when cooled to lukewarm.

FILLING:

1 c. powdered sugar
2 (3 oz.) pkg. cream cheese
4 tbsp. butter
1/2 tsp. vanilla

Beat powdered sugar, cream cheese, butter and vanilla until smooth. Unroll cake and spread on filling. Reroll like jelly roll. These pumpkin rolls freeze excellent. Good for the holidays.