Pumpkin Cake Roll

3 eggs

1 cup sugar

3/4 can canned pumpkin (or fresh if you have it)

1 teaspoon lemon juice

3/4 cup flour

1 teaspoon baking powder

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup chopped nuts

Beat eggs at high speed for 5 minutes in a large mixing bowl; gradually add sugar, beating constantly. Add pumpkin, lemon juice, and dry ingredients; mix well. Pour batter into a greased and floured 15x10x1-inch jellyroll pan. Sprinkle with nuts. Bake at 350 degrees for 15 minutes. Loosen edges and immediately turn cake upside down onto a towel sprinkled with powdered sugar. Trim off stiff edges. While hot, roll cake up in towel from narrow end. Let cool completely on a wire rack. Unroll, remove towel and spread with filling.

Filling:

1 cup powdered sugar

1 (8 ounce) pkg cream cheese, softened

1/2 cup margarine, softened

1/2 teaspoon vanilla

Combine all ingredients in a medium bowl; mix until creamy. Spread filling on cake roll. Roll up jellyroll fashion. Store in refrigerator.

Serves 8