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

Beat eggs at high speed for 5 minutes. Add sugar, pumpkin and lemon juice. Mix flour and spices and add to pumpkin mixture. Grease and flour 15 1/2 x 10 1/2 x 1 inch cookie sheet (jelly roll pan). Spread mixture on cookie sheet and sprinkle with finely chopped nuts. Bake at 375 degrees for 15 minutes.

Sprinkle powdered sugar on towel and turn cake onto towel. Starting at narrow end - roll up towel and all. Let cool.

1 c. powdered sugar
2 (3 oz.) pkgs. cream cheese
4 tbsp. melted butter
1/2 tsp. vanilla

Mix together and beat 5 minutes. Unroll cake and spread with filling. Roll back up. Freezes well.