3 eggs
1 c. sugar
2/3 c. pumpkin pie mix
1 tsp. lemon juice
3/4 c. flour
1 c. pecans (walnuts)
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
Confectioners' sugar

Beat eggs on high speed for five minutes, gradually add sugar, pumpkin pie mix and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Mix dry ingredients. Fold into pumpkin mixture. Spread into greased and floured 15 x 10 x 1 inch pan. Sprinkle one cup chopped nuts on top. Bake at 375 degrees for fifteen minutes. Turn out on towel sprinkled with confectioners' sugar and roll towel and cake together. Let cool fifteen to twenty minutes. Unroll and spread filling on top.

PUMPKIN ROLL FILLING:

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

Beat until smooth with mixer. Spread over cake and roll again. Chill and slice. (Cuts nicely if put in freezer).