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

Beat eggs on high 5 minutes. Gradually beat in sugar, pumpkin and lemon juice. In separate bowl mix flour, salt, ginger, baking powder, cinnamon and nutmeg. Fold dry ingredients into pumpkin mixture. Spread in a well greased and floured 15 x 10 inch cookie sheet (with edge). Top with chopped nuts. Bake at 375 degrees for 15 minutes. Turn into a towel covered with confectioners sugar. Roll up tightly, like a jelly roll, while still hot and cool 3 hours; then unroll and fill.

FILLING:

1 c. confectioners sugar
1 tsp. vanilla
2 - 3 oz. cream cheese
4 tbsp. butter

Spread filling onto cake roll, then roll up and cool in refrigerator.