3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1/2 tsp. salt
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1 c. chopped nuts

Beat eggs on high for 5 minutes. Beat in sugar, pumpkin and lemon juice. Add dry ingredients and beat until well blended. Spread batter in 11x16 inch jelly roll pan lined with waxed paper. Sprinkle chopped nuts on top. Bake at 375 degrees for 15 minutes. Immediately remove from pan.

Invert on dish towel. Roll up and let cool. (I leave the waxed paper on until it is cool for less sticking). When cool, unroll and spread with filling.

FILLING:

1 c. confectioners' sugar
1 (8 oz.) pkg. cream cheese, softened
4 tbsp. butter, softened
1 tsp. vanilla

Combine all ingredients; beat until smooth. Spread over baked and cooled pumpkin roll; roll up jelly roll style. Chill 45 minutes. May be frozen. Slice to serve.