3 eggs, beat 5 minutes
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
1 c. chopped nuts
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. salt

Mix eggs, sugar, lemon juice together. Add pumpkin. In separate bowl mix dry ingredients. Fold into pumpkin mixture. Grease a 10 x 15 cookie sheet, place a piece of wax paper over pan (a little longer than pan). Grease wax paper and flour. Pour batter evenly, top with nuts. Bake at 375 degrees for 15 minutes. While baking sprinkle powdered sugar on towel, turn cake, immediately peel off wax paper. Roll cake while hot, leave until completely cool. Unroll carefully. Spread with filling. Reroll.

FILLING:

1 c. powdered sugar
4 tbsp. butter
2 to 3 oz. cream cheese
1/2 tsp. vanilla