Pumpkin Roll

Cake:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 cup finely chopped walnuts or pecans

Filling:
1 cup powdered sugar
6 ounces cream cheese
4 T butter
1/2 tsp vanilla

Beat 3 eggs on high speed of mixer for 5 minutes. Gradually beat in 1 cup of sugar.
Stir in 2/3 cup pumpkin and 1 tsp lemon juice.
Combine dry ingredients and then fold into pumpkin mixture.
Spread in a greased and floured 15x10x1 jelly roll pan. Sprinkle with 1 cup finely chopped walnuts.
Bake at 375 for 15 minutes.
Turn out on towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together.
Cool.
Combine filling ingredients and beat until smooth.
Unroll cake from towel. Spread filling over cake and roll again.
Chill several hours before serving.

by: Requilt