3 eggs, beaten frothy
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1 tsp. pumpkin pie spice
1/2 tsp. salt
1 c. chopped nuts

FILLING:

1 c. powdered sugar
4 tbsp. butter
8 oz. cream cheese
1/2 tsp. vanilla

Mix all but filling ingredients well. Spread onto well-greased and floured jelly roll pan. Top with nuts. Bake 15 minutes at 375 degrees.

As soon as you take it from the oven, put on towel sprinkled with powdered sugar. Roll, towel and all, as for jelly roll while still hot. Chill, even overnight.

Mix filling ingredients and spread on unrolled cake. Roll back up. Wrap in waxed paper and refrigerate. Serve in slices.