3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
1 c. nuts (optional)
1 tsp. baking powder
3/4 c. flour
1/2 tsp. salt
1 tsp. pumpkin pie spice
2 tsp. cinnamon

Beat eggs on high speed of electric mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice, then stir in dry ingredients. Mix well and spread in a well-greased and floured 15x10x1 inch pan. Bake 15 minutes at 375 degrees. Cool slightly and turn out on a clean towel (not terry cloth) sprinkled with powdered sugar. Roll up and let cool. When cool, unroll and add filling.

FILLING:

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

Beat well and spread on pumpkin roll. Roll up as with jelly roll.