Pumpkin Nut Roll

 3 Eggs

3/4 c. Canned or cooked pumpkin

2 t. Cinnamon

1 c. Sugar

1 t. Ginger

1 t. Lemon juice

1/2 t. Nutmeg

3/4 c. Flour

1/2 t. Salt 

1 t. Baking powder

FILLING:

1 c. Powdered sugar

4 T. Butter

1 - 8 oz softened cream cheese

1/2 t. Vanilla

1 c. Nuts (optional)

Beat eggs for 5 minutes. Add sugar, pumpkin, lemon juice, baking powder, cinnamon, ginger, nutmeg, salt, and flour. Mix well. Pour into a very well-greased jelly roll Pan. Bake at 350 for 15 minutes. Cool 5 minutes and turn out on to a lightly powdered sugared towel and roll up the cake. Cool.

Mix all ingredients for the filling together. Unroll the cake and spread the filling on top of it, then roll back up. Sprinkle with powdered sugar. Slice and serve.