Pumpkin Cake Roll

3 eggs
1 cup sugar
2/3 cup pumpkin
1 t lemon juice
3/4 cup flour
1 t baking powder
2 t cinnamon
1 t ginger
1/2 t nutmeg
1/2 t salt
1 cup chopped walnuts or pecans
powdered sugar

Beat eggs at high speed for 5 minutes. Gradually beat in the sugar. STIR in pumpkin and lemon juice. In separate bowl, mix or sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold into the pumpkin mixture. Spread into greased & floured (or line with parchment paper or waxed paper) 15x10x1 jelly roll pan. Top with chopped nuts.

Bake 15 minutes at 375 degrees. Turn out on a tea towel sprinkled with powdered sugar. Roll cake and towel together, starting with a short end. Cool (takes at least an hour) and unroll.

Filling
1 cup powdered sugar
8 oz cream cheese, softened
4 T butter
1/2 t vanilla
Cool Whip or whipped cream

Combine the p. sugar, cream cheese, butter, and vanilla. Beat until smooth. Add 2 cups (or more, as desired) Cool Whip.

Spread filling to within 1/2-inch of edges of cake. Roll up again and chill until serving time. Cut in 1/2-inch slices. If you have extra filling, serve as topping on cut slices, or save for later on graham crackers!