3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1/2 tsp. nutmeg
1 c. finely chopped nuts
Powdered sugar

Beat eggs on high until foamy. Gradually add sugar. Stir in the mixed dry ingredients. Fold in the pumpkin and lemon juice. Spread on a greased and floured cookie sheet that has parchment paper on the bottom.

Bake at 375 degrees for 15 minutes. Lay out a dish towel. Sift powdered sugar over the towel. Turn the cookie sheet upside down onto the towel. Pull off the paper immediately. Roll up, towel, and all. Cool to room temperature. Unroll and spread a filling on. Reroll the cake around the filling. Wrap in foil and refrigerate.

PUMPKIN ROLL FILLING:

Combine well 1 teaspoon almond flavor, 2 cups powdered sugar, 1/4 cup soft butter, and 1 (8 ounce) package softened cream cheese.