Pumpkin Cream Cheese Roll

3 eggs

1 cup granulated sugar

2/3 cup pumpkin

1 tbsp lemon juice

Beat eggs at high speed for full five minutes.  Beat in sugar; stir in pumpkin and lemon juice.

Sift together:

¾ cup flour

1 tsp baking powder

½ tsp salt

2 tsp cinnamon

1 tsp ginger

½ tsp nutmeg

Fold this into pumpkin mixture.

Spread in a greased and floured jelly roll pan or cookie sheet and top with 1 cup chopped nuts.

Bake at 375 for 15 minutes.  Loosen edges and turn out on tea towel that has been sprinkled with powdered sugar.  Roll towel and all, and let cook completely.

Unroll and fill with the following mixture:

1 cup powdered sugar or less

8 oz cream cheese

4 tbsp butter

½ tsp vanilla

Beat until smooth.
Spread on cake and re-roll.  Chill and serve.