Pumpkin Roll

3 eggs

1 c. sugar

1 tsp lemon juice

1 tsp baking soda

¼ tsp salt

1 tsp ginger

½ tsp nutmeg

½ tsp cinnamon

¾ c. flour

2/3 c. pumpkin

1 cup nuts (optional)

Filling:

1 c. powdered sugar

8 oz. cream cheese softened

¼ c butter softened

1 tsp vanilla

Beat eggs on high for 1 minute. Add sugar, lemon juice and spices. Fold in flour and pumpkin. Mix up and spread on cookie sheet. Spread nuts on top. Bake @ 375˚F for 15 to 20 min.

Take a dish towel. Sprinkle towel with powdered sugar. Rollup cake with towel inside roll. Do this while the cake is still warm. Let cool. Then unroll and spread with filling. Roll up again and wrap in aluminum foil; refrigerate.