33 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1 tsp. baking powder
1/2 tsp. salt
1 c. chopped nuts

FILLING:

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

Beat 3 eggs at high for 3 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, salt, and nutmeg. Fold into pumpkin mixture. Grease and flour cookie sheet, 15 x 10 x 1 inch. Spread mixture and sprinkle with chopped nuts. Bake at 375 degrees for 15 minutes. Turn cake out on a dish towel, sprinkled with powdered sugar. While still hot, roll carefully with towel and refrigerate until cool. Unroll and fill with cream cheese filling; reroll.

Filling: Cream all ingredients together.