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

FILLING:

1 c. confectioners sugar
8 oz. cream cheese
4 tbsp. butter
1 tsp. vanilla

Grease well and flour a 15 x 10 jelly roll pan. Into the pan pour the first 10 ingredients that have been mixed together. Over this sprinkle the 1 cup chopped nuts. Bake 10-12 minutes at 375 degrees. Dust a clean dish towel (not terry) with confectioners sugar, turn cake out onto towel. Roll cake in towel like a jelly roll. Cool 2 hours, unroll carefully. Spread with the sugar, cream cheese filling and roll up again.

Serving slices should be about 1/2 inch thick.