Pumkin Roll

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
1/2 tsp. nutmeg
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp. ginger
1/2 tsp. salt

Beat eggs on high speed for 5 minutes. Gradually add sugar.
Stir in pumpkin and lemon juice. Sift together dry ingredients.
Fold into pumpkin mixture. Grease a cookie sheet and line with waxed paper.
Grease and flour the waxed paper. Spread mixture onto sheet. Top with 1 cup nuts if desired.

Bake at 375 degrees for 15 minutes. Turn out onto thin dish towel sprinkled with powdered sugar.
Roll towel and cake up together lengthwise (smaller end), and cool.
Unroll and spread with cream cheese filling and roll up again. Chill.
Slice when ready to serve.

Cream Cheese Filling:

8 oz. cream cheese, softened
2 cups powdered sugar
1/2 cup butter, softened
2 tsp. vanilla

Blend together until smooth.