Pumpkin Roll

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup flour
2 tsp. cinnamon
1/2 tsp. ginger
1 tsp. baking powder
1/2 tsp. salt
1 cup walnuts (optional)

Filling:
6 oz. cream cheese
4 tbsp. butter
1 cup confectioners sugar
1/2 tsp. vanilla

Beat 3 eggs for five minutes. Then gradually beat in sugar. Next add pumpkin and lemon juice.

Mix together flour, add other dry ingredients, then stir in with batter.

Pour into greased sheet cake pan (cookie sheet with sides), sprinkle with walnuts, and bake at 350 degrees F for 15 minutes.

Take out of oven and roll in a tea towel with 10x sugar until cool. Then unroll slowly and spread filling evenly. Roll back (without towel) and refrigerate. (Also freezes well.)