Pumpkin Roll

Beat 3 eggs on high for 5 minutes.

Gradually add 1 c. sugar.

Stir in 2/3 c. pumpkin and 1 t. lemon juice.

Add:

3/4 c. flour
1 t. baking powder
2 t. cinnamon
1 t. ginger
1/2 t. salt
1/2 t. nutmeg

Pour into greased and floured cookie sheet. Top with finely chopped walnuts. Bake at 375 for 15 minutes or until a toothpick inserted into cake comes out clean. When done, use a knife to go around the edges to loosen cake. Turn out onto towel. Sprinkle cake with powdered sugar. Starting at one of the narrow ends roll up cake with the towel and let cool.

Filling:

1 c. powdered sugar
6 oz. cream cheese
4 T. butter
1/2 t. vanilla

Beat until smooth. Unroll cake, spread with filling, re-roll, and chill.