Pumpkin Roll

3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 T. lemon juice
¾ c. flour
1 t. baking powder
2 t. cinnamon
1 t. ginger
1 t. nutmeg
½ t. salt
1 c. chopped nuts (optional)
2 c. powdered sugar
8 oz. cream cheese
4 T. butter
½ t. vanilla

Beat together the eggs, sugar, pumpkin and lemon juice.
Add flour, baking powder, cinnamon, ginger, nutmeg, salt and nuts.
Pour onto a large cookie sheet that has been greased and floured or lined with wax paper.
Bake at 350 for 15-20 minutes until done.
Cool for 1-2 minutes and turn out on a dish towel that has been sprinkled with ¼ c. powdered sugar.
Roll up and let set until cool.
Meanwhile, cream together powdered sugar, cream cheese, butter, and vanilla.
Unroll pumpkin roll and spread with filling.
May add chopped nuts.
Reroll and wrap in saran wrap.
Serve with whipped cream.