Pumpkin Cake Roll

3 eggs

1c. sugar

3/4 c. flour

2/3 c. pumpkin

1 c. chopped nuts

2 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. lemon juice

1 tsp. baking powder

1 tsp. ginger

1/2 tsp. salt

 

Filling

1 c. powdered sugar

8 oz. cream cheese

4 Tbsp. butter

1/2 tsp. vanilla

 

Beat eggs for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Fold into pumpkin mixture the flour, baking powder, spices, and salt. Spread in a greased and floured 15X10X1 inch glass baking dish. Top with chopped nuts. Bake at 375 degrees for 15 minutes. Turn out (nut side down) onto towel; sprinkle with powdered sugar. Starting at narrow end, roll towel and cake together. Cool completely.

Combine filling ingredients and beat until smooth. Unroll cake. Spread with filling. Roll back up (without towel) and chill. Cut into slices.