3 eggs

Beat on high speed of mixer for 5 minutes. Stir in:

2/3 c. pumpkin (canned or cooked from fresh)
1 tsp. lemon juice
1 c. sugar

Stir together:

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

Fold in dry ingredients into pumpkin mixture. Spread onto well greased and floured jelly roll pan (15 x 10 x 1 inch). Sprinkle with 1 cup finely chopped nuts (optional). Bake at 375 degrees for 15 minutes. Turn out onto tea towel well sprinkled with powdered sugar. While warm roll up like jelly roll. Cool at room temperature. Then unroll to ice.

While pumpkin roll is cooling mix filling.

FILLING:

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

After beating well, spread on cake and roll back up. Wrap in wax paper and store in refrigerator. Freezes well, too. Yield 1 large or 2 small pumpkin rolls.