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

Grease and flour 15 x 10 x 1 inch cookie sheet. Beat eggs high speed 5 minutes. Gradually beat in sugar. Stir n pumpkin and lemon juice. Fold in pumpkin mixture flour, spices, salt and baking soda. Spread on cookie sheet and sprinkle with nuts. Bake at 350 degrees for 15 minutes. Turn onto a damp towel, sprinkle with powdered sugar and roll cake and towel together. Cool.

FILLING:

6 oz. Philadelphia cream cheese
1 c. powdered sugar
4 tsp. butter, softened
1/2 tsp. vanilla

Mix all ingredients together until smooth. Carefully unroll the cake, spread on the filling and roll. Wrap in wax paper and chill.