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

Beat eggs on high speed for 5 minutes. Gradually add sugar and beat until smooth. Stir in pumpkin and lemon juice. Fold flour, baking powder, spices and salt into the mixture. Spread in a greased and floured 15 x 10 x 1 inch pan. Top with chopped nuts.

Bake at 375°F for 15 minutes. Turn out on a towel sprinkled with powdered sugar. Starting at the narrow end, roll towel and cake together. Cool for an hour or so. Unroll and spread filling on cake. Roll up again without towel. Chill before serving. Freezes well.

FILLING FOR PUMPKIN CAKE ROLL:

1 c. powdered sugar
4 tbsp. butter
8 oz. cream cheese
1 tsp. vanilla

To make filling soften cream cheese and butter. Combine and spread.