3 eggs, beaten
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. salt
1/2 tsp. nutmeg
1 c. chopped nuts

FILLING:

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

Beat 3 eggs on high speed of mixer 5 minutes. Gradually beat in 1 cup sugar. Stir in 2/3 cup pumpkin and 1 teaspoon lemon juice. Stir together 3/4 cup flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin.

Spread in greased and floured 15x10x1-inch pan. Top with chopped nuts. Bake at 375 degrees for 15 minutes. Turn out on towel sprinkled with powdered sugar. Start at narrow end; roll cake together and cool. Unroll and spread on the filling; roll up. Chill. Makes about 8 servings.