3 eggs
1 c. sugar
3 tbsp. lemon juice
2/3 c. cooked pumpkin
3/4 c. flour (plain)
1 tsp. cinnamon
1 tbsp. ginger
2 tsp. baking powder
1 c. chopped nuts

FILLING:

8 oz. cream cheese
1 lb. box powdered sugar
4 tbsp. butter

Beat 3 eggs at high speed for 5 minutes. Gradually add sugar, lemon juice, pumpkin, flour, baking powder, cinnamon and ginger. Pour into a jelly roll pan or cookie sheet, sprinkle with finely chopped nuts. Bake at 375 degrees F. for 15 minutes.

When cake is done, turn out on a towel which has been sprinkled with powdered sugar. Roll cake in towel. After it has cooled unroll and spread with filling mixture. Roll cake up again. Keep in refrigerator.