CAKE:

3 eggs
1 c. sugar
2/3 c. pumpkin solid (NOT PIT MIX)
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. finely chopped walnut or pecans (optional)

FILLING:

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

Beat eggs for 5 minutes at high speed on an electric mixer. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together dry ingredients (except nuts). Fold into pumpkin mixture.

Spread in greased cookie sheet. Top with nuts. Bake at 375 degrees for 15 minutes. Loosen edges immediately. Turn out on a towel that has been sprinkled with powdered sugar. Starting at a narrow end, roll towel and cake together. Let cool.

Prepare filling by combining ingredients, beat until smooth. Unroll cooled cake and spread over cake; roll and chill. Slice and serve. Excellent for holidays!!