3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
1/2 tsp. nutmeg
1 tsp. ginger
2 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. flour
1 c. nuts, chopped
1 c. powdered sugar
2 pkg. small cream cheese
1/2 cube oleo

Beat 3 eggs; gradually add 1 cup of sugar, continue
beating for 5 minutes. Fold in by hand 2/3 cup pumpkin and 1
teaspoon lemon juice.
Combine nutmeg, ginger, cinnamon, baking powder, salt
and flour. Fold all of this into the egg mixture. Spread
batter into a large jelly roll pan and pat 1 cup chopped nuts
onto the batter. Bake at 375 degrees for 15 minutes. Turn out on
powdered sugar towel; roll up until it cools.
Beat until creamy the cream cheese (room temperature),
oleo and powdered sugar. Unroll towel of batter; spread with
cream cheese filling. Reroll and chill. Slice into desired
thickness for serving. This is excellent for freezing.