1 c. sugar
2/3 c. canned pumpkin
1 tsp. lemon juice
3/4 c. self-rising flour
1/2 tsp. ginger
1/2 tsp. nutmeg
2 tsp. cinnamon
Chopped nuts
3 eggs, at room temperature

FILLING:

1 1/4 c. powdered sugar
8 oz. pkg. cream cheese
4 tbsp. softened butter

Beat eggs for 5 minutes; mix in sugar, pumpkin, lemon juice, flour, spices. Spread dough on greased cookie sheet. Bake 15 minutes at 350 degrees.

Sprinkle dish towel with powdered sugar. Turn out baked roll onto dish towel. Roll as you would a jelly roll, sprinkle inside with powdered sugar as you roll. Let cool 3 hours. Roll will be spongy and flexible.

Mix powdered sugar, cream cheese, butter for filling. Carefully unroll and spread with filling. Re-roll and refrigerate. Slice when chilled.