Pumpkin Cake Roll

3 eggs
2/3 cup pumpkin
¾ cup (wheat?)flour
2 tsp cinnamon
½ tsp nutmeg
1 cup sugar
1 tsp lemon juice
1 tsp baking powder
1 tsp ginger
½ tsp salt

Beat eggs on high speed of mixture for 5 minutes, gradually beat in sugar. Stir in pumpkin and lemon juice. Sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold into pumpkin mixture. Pour into pan. Top with finely chopped walnuts, as desired. Bake at 375 degrees for 15 minutes.

While hot, turn out onto dish towel sprinkled with powdered sugar. Starting at the narrow end, roll towel and cake together and cool.

Filling:
1 cup powdered sugar
4 tbsp. butter
2 pkgs. cream cheese
½ tsp. vanilla

Combine ingredients and beat until smooth. Unroll cake and spread on filling – roll back up. Wrap well in plastic wrap and then foil. Freeze until ready to serve (you might want to take it out of the freezer and put it in the fridge an hour before serving depending on which way you like it best).