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

Beat 3 eggs high speed. Gradually beat in 1 cup sugar. Stir in 2/3 cup pumpkin and 1 teaspoon of lemon juice

Sift together:

3/4 c. flour
1 tsp. baking powder
1 tsp. ginger
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt

Fold into pumpkin mixture. Bake in floured and greased pan. Topped with finely chopped nuts. Bake at 375 degrees for 15 minutes. Turn out on towel covered with powdered sugar. Roll towel and cake and let cool.

FILLING:

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

Mix together and beat until smooth. Unroll cake and spread mixture on top. Roll cake up and chill.