Beat 3 eggs on high speed for 5 minutes. Gradually beat in 1 cup sugar. Stir in 2/3 cup pumpkin and 1 teaspoon lemon juice

3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

Fold into pumpkin mixture. Spread into greased and floured 15 x 10 x 1 inch pan. Top with 1 cup finely chopped nuts (optional). Bake at 375 degrees for 15 minutes. Turn out on dish towel sprinkled with powdered sugar, starting at narrow end, roll towel and cake; cool and then unroll.

FILLING:

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

Beat until smooth, spread over cake; re-roll and chill.