3 eggs
1 c. granulated sugar
2/3 c. pumpkin
1 tbsp. 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, finely chopped

FILLING:

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

Beat eggs on high speed for 5 minutes, beat in 1 cup sugar slowly. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture, spread in buttered sheet cake pan. Top with nuts. Bake at 375 degrees for 15 minutes. Turn onto towel sprinkled with powdered sugar. Roll towel and cake together. Let cool, unroll and spread filling. Roll up cake, wrap in foil and refrigerate.