3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 tsp. baking powder

Beat 5 minutes at medium speed of mixer. Gradually add sugar. Stir in pumpkin and lemon juice. Mix together dry ingredients, then gradually add to pumpkin mixture. Pour into a 15 x 9 x 1 inch greased and floured pan. Sprinkle top with 1 cup chopped nuts. Bake 15 minutes at 350 degrees. Turn out onto a terry cloth towel covered with powdered sugar. Immediately roll up, starting at a short end. Let cool. Unroll, spread with filling and roll up.

FILLING FOR PUMPKIN ROLL:

8 oz. cream cheese
1 c. powdered sugar
1 sm. container of Cool Whip

Cream together cream cheese and sugar. Add Cool Whip and mix well - DON'T BEAT! Spread on the filling and roll up. Sprinkle Pumpkin Roll with more powdered sugar. Chill and eat. SO GOOD!!! and pretty to serve. Cover with film wrap.