Pumpkin Cake Rolls

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

Beat eggs on high speed for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice. Sift together remaining ingredients. Fold this into pumpkin mixture. Spread into a greased and floured jelly roll pan or medium sized cookie sheet. Bake at 375 for 15 minutes.

Turn out on dish towel (not terry) that has been sprinkled with powdered sugar. Roll towel and cake together. Cool.

Filling

1 cup powdered sugar
1 pkg (6oz) cream cheese
4 Tbsp butter
1/2 tsp vanilla
1 cup chopped nuts

Mix all ingredients together except the chopped nuts. Beat until smooth. Spread over cake. Top with chopped nuts. Roll up and chill and freeze.

Linda Wayment Cookbook from Erin