Pumpkin Cake Roll

3 eggs, beaten
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1/2 tsp salt
1 tsp ginger
1/2 tsp nutmeg
1 tsp baking powder
2 tsp cinnamon

Whip: 3 eggs at high speed for 5 minutes. Stir in sugar, pumpkin, lemon juice.

Sift: flour, salt, ginger, nutmeg, baking powder, and cinnamon.

Add: dry mixture a little at a time to pumpkin mixture

Spread: into greased and floured 15x10x1 inch jelly roll pan. Top with 1 cup
chopped nuts (optional). Bake 15 minutes at 375 degrees. Turn out on a towel which
has been sprinkled with powdered sugar. Starting at the narrow end, roll towel and
cake together. Cool and unroll.

Filling:
1 cup powdered sugar
4 TBSP butter
8 oz cream cheese
1/2 tsp vanilla

Beat filling ingredients until smooth. Spread on unrolled cake. Roll tightly.

Chill and slice. This dessert freezes really well.