2/3 c. cooked or canned pumpkin
3 eggs
1 c. sugar
3/4 c. flour (all-purpose)
1/2 tsp. salt
1 tsp. baking powder
2 tsp. ginger
1/2 tsp. nutmeg
1 c. chopped nuts
Powdered sugar
1 tsp. lemon juice

PUMPKIN ROLL FILLING:

1 c. powdered sugar
1/4 c. butter
6 oz. cream cheese, softened
1/2 tsp. vanilla

Beat eggs 5 minutes and gradually beat in sugar. Stir in pumpkin and lemon juice. Combine flour, baking powder, salt and spices; fold into pumpkin mixture. Pour batter into a floured, greased cookie sheet and sprinkle with nuts. Bake 15 minutes at 350 degrees or until cake springs back when touched. Sprinkle powdered sugar on a towel. Loosen edges of cake and immediately invert onto towel. Roll cake up in towel beginning with narrow edges. Cool cake completely. Unroll cake and spread with filling to within 1/2 inch of edges. Reroll cake and chill. Keep in refrigerator.

Filling: Combine ingredients and beat until smooth. Use a 10 1/2 x 15 1/2 inch jelly roll pan.