Pumpkin Cake Roll

3 eggs
1 c sugar
2/3 c pumpkin
¾ c flour
2 t lemon juice
1 t baking powder
2 t cinnamon
1 t ginger
½ t nutmeg
½ t salt
½ c chopped nuts

With mixer beat eggs on high speed for 5 min. Gradually beat in sugar. Stir in pumpkin & lemon juice. Sift together flour, baking powder, spices, and salt. Fold dry ingredients in to pumpkin mixture. Pour into well greased & lightly floured 15 x 10 x 1 inch baking pan. Top with finely chopped walnuts. Bake at 375 degrees for 15 minutes. Turn out onto a cotton dish towel sprinkled with confectioners sugar. Starting at narrow end roll towel and cake together. Cool.

Filling
In a mixing bowl combine:
1 cup powder sugar
2 pkg (3oz) cream cheese softened (I use 1 8oz pkg)
4 T butter
½ t vanilla
Beat all these ingredients until smooth. Unroll cake and spread with filling. Roll up again and wrap well in plastic wrap then tin foil. Freeze until ready to serve. You may want to take the cake roll out of freezer and place in fridge for 1 hour before serving, depending on which way you like it best. Serves 10-12 Cuts best when frozen.
Beat until smooth