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

Beat eggs on high 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold in pumpkin. Spread into greased and floured jelly roll pan, 15x10x1 inches. Top with finely chopped nuts.

Bake at 375 degrees for 15 minutes. Run knife around edge, turn out onto tea towel. Sprinkle with powdered sugar. Starting at wide edge, roll towel and cake together, cool, unroll.

FILLING:

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

Beat smooth, spread over cooled cake. Roll cake up and chill, cut into pin wheels.