Pumpkin Cake Roll -Lisa

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

Beat the eggs for five minutes. Gradually add sugar. Mix in pumpkin and lemon juice. Sift together remaining ingredients and pour into pumpkin mixture. Spread dough in greased and floured jellyroll pan. Top with 1 cup chopped nuts. Bake at 375° for 10-15 minutes. Turn onto a towel sprinkled with powdered sugar. Roll towel and cake together from long end. Cool, unroll, then spread with filling (recipe follows).

2 cups powdered sugar
8 Tbsp. butter
6 oz. cream cheese
1 tsp. vanilla

Beat until smooth and spread on cake. Re-roll, then chill. Keep refrigerated; slice to serve.