3 eggs
1 c. sugar
2 1/2 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. pumpkin pie spice
2 tsp. cinnamon
1 c. walnuts, chopped

Beat eggs on high speed for 5 minutes. Gradually beat in the sugar. Stir in pumpkin and lemon juice. Mix dry ingredients. Stir into pumpkin mixture. Mix well and spread in a greased, floured jelly roll pan or cookie sheet. Top with nuts and bake 15 minutes at 375 degrees. Cool slightly and turn out on a clean towel and cool. When cool, unroll.

FILLING:

1 c. confectioners sugar
4 tbsp. butter
1 tsp. vanilla
2 (3 oz.) cream cheese, softened

Beat all together until smooth. Spread on jelly roll. Reroll and keep in refrigerator or freezer (keeps better in freezer).