CAKE ROLL:

3 eggs, beat 5 minutes
1 c. sugar
2/3 to 1 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
1 to 2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 tsp. baking soda (optional)

FILLING:

1 c. powdered sugar
6 oz. cream cheese
4 tbsp. butter
1/2 tsp. vanilla
1 tsp. lemon juice
1 c. crushed nuts

CAKE ROLL: Beat sugar, pumpkin, lemon juice and beaten eggs together. Mix in dry ingredients. Spread into greased and floured 15 x 10 x 1 inch jelly roll pan. Sprinkle nuts on top. Bake for 15 minutes at 375 degrees. Sprinkle towel with powdered sugar not terry. Turn cake upside down on towel, starting with long side of towel, roll up.

FILLING: Beat until smooth. Unroll cake and spread filling on cake, roll up, cut cake in half. Refrigerate overnight and cut into slices.