Pumpkin Roll

Cake:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 t. lemon juice
¾ cup flour
1 t. baking powder
2 t. cinnamon
1 t. ginger
½ t. nutmeg
½ t. salt
1 cup chopped walnuts (opt)

Filling:
1 cup powdered sugar
2 pkgs (3 oz each) cream cheese
¼ cup butter
½ t. vanilla

Combine all ingredients for filling. Beat smooth and set aside. Beat eggs on high speed for at last 5 mins, and then gradually beat in sugar. Stir in pumpkin and lemon juice. Sift together dry ingredients; fold into pumpkin mixture. Generously grease a 15z10z1 inch jelly roll pan; sprinkle well with flour. Spread batter in baking pan; then sprinkle nut evenly over top. Bake for 15 mins @ 375*. Turn cake onto terry towel that’s been sprinkled with powdered sugar. Starting at the narrow end, roll towel and cake up together. Cool. Unroll and spread with cake filling. Rollup cake roll without towel, wrap in plastic wrap or waxed paper; chill. Slice and Serve
Toni