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

Beat eggs for 5 minutes, no longer! Fold in sugar, pumpkin and lemon juice. Add dry ingredients. Pour into greased and floured jelly roll pan. Sprinkle with chopped nuts. Bake at 375 degrees for 15 minutes. Take a hand towel and sprinkle it with confectioners' sugar. When cake is done, immediately invert onto towel and roll towel and cake together. Put in refrigerator to cool, about 15 to 20 minutes.

FILLING:

2 (3 oz.) pkgs. cream cheese
1 c. confectioners' sugar
4 tsp. butter
1 tsp. vanilla

Beat all ingredients until light and fluffy. Unroll cake from towel and spread with filling, then roll back up. Wrap in foil and refrigerate for 2 to 3 hours. This freezes well.