3 eggs
1 c. sugar
2/3 c. canned pumpkin
3/4 c. flour
1 c. nuts
1 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt

Preheat oven to 375 degrees. Beat eggs on high speed for 5 minutes, using small bowl. Gradually add sugar. Stir in pumpkin. Sift together flour, baking powder, cinnamon, ginger and salt. Fold into pumpkin mixture. Sprinkle nuts on top. Bake at 375 degrees for 15 minutes. Turn onto a tea towel. Sprinkle with powdered sugar and roll into jelly roll. Let cool.

FILLING:

1 c. powdered sugar
1 tsp. vanilla
8 oz. cream cheese
4 tbsp. butter
Dash salt

Beat all ingredients until fluffy. When cake is cool, unroll it and spread filling on it. Roll it up again.