3 egg whites
1 c. sugar
3/4 c. pumpkin
1 tsp. lemon juice
3/4 c. self-rising flour
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1 c. chopped nuts

Beat egg whites on high speed 5 minutes. Blend in sugar, pumpkin, lemon juice, flour, cinnamon, ginger, nutmeg. Pour onto ungreased baking sheet. Top with nuts. Bake at 375 degrees for 15 minutes. Turn onto towel sprinkled with powdered sugar. Roll like jelly roll, leaving towel in place.

FILLING:

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

Beat until smooth. Spread evenly over baked sheet cake. Re-roll and allow to chill.