3 eggs
2/3 c. pumpkin
3/4 c. flour
2 tsp. cinnamon
1/2 tsp. salt
nuts, chopped
1 c. powdered sugar
2 (3 oz.) pkg. cream cheese
1 c. sugar
1 tsp. lemon juice
1 tsp. baking powder
1/2 tsp. ginger
1/2 tsp. nutmeg
4 tbsp. butter
1/2 tsp. vanilla

Beat eggs on high speed 3 minutes. Gradually add sugar. Stir in pumpkin and lemon juice. Fold in the flour, baking powder, cinnamon, ginger, salt and nutmeg. Spread in greased and floured jelly roll pan. Top with chopped nuts.

Bake at 375°F for 15 minutes. Turn onto towel sprinkled with powdered sugar. Roll up until cool. Beat powdered sugar, cream cheese, butter and vanilla until smooth. Spread on roll. Roll up again and refrigerate.

Outside can also be sprinkled with powdered sugar.