3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice

Mix together and set aside.

PART 2:
3/4 c. self-rising flour
1 tsp. pumpkin spice
1 tbsp. cinnamon

Mix well with Part 1 and pour into a well greased and floured cookie pan (pan with 1 inch edge). Bake at 375 degrees for 10-15 minutes. As soon as you take from the oven remove from pan and place on a dish towel floured with powdered sugar and roll up long ways. Let cool.

FILLING:

1 c. powdered sugar
2 (3 oz.) pkgs. cream cheese
1/2 tsp. butter, soft
1/2 c. chopped nuts
1/2 tsp. vanilla

Mix powdered sugar, and cream cheese together. Add vanilla and butter. Mix well. Add nuts. Unroll pumpkin roll from towel. Spread filling on roll and reroll.

Pumpkin roll can be made and frozen without filling until needed. Slice as needed.