Pumpkin Cake Roll

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
¾ cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
½ tsp. salt

Beat eggs on high speed for 5 min. Beat in sugar. Stir in pumpkin and lemon juice. Stir together flour and spices and add to egg mixture. Spread in greased and floured 15x10x1 pan. Top with 1 cup chopped nuts. Bake at 375° for 15 minutes. Turn out onto towel sprinkles with powdered sugar. Roll up and let cool.

Pumpkin Cake Roll Filling
1 cup powdered sugar
6 oz. cream cheese
4 Tbs. butter
½ tsp. vanilla

Beat until smooth. Spread over cake, roll and chill. Slice the cake, and then freeze.