3 eggs
1 c. sugar
2/3 c. pumpkin
1 tbsp. lemon juice
3/4 c. flour
1 tsp. baking powder
1 tsp. ginger
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. chopped walnuts (optional)

Beat eggs on high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together dry ingredients and fold into pumpkin mixture. Spread in greased and floured 15x10 inch jelly roll pan. Top with chopped nuts, if desired. Bake at 375 degrees for 15 minutes.

Turn out on a towel sprinkled with powdered sugar. Starting at narrow end, roll cake and towel together. Chill. Then unroll cake and spread with filling mixture. Reroll cake. Chill.

PUMPKIN ROLL FILLING MIXTURE:

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

For filling, beat the above ingredients until smooth.