Pumkin Roll

3 eggs, well beaten
1 cup sugar
3/4 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon baking powder
1/2 teaspoon salt
FILLING
1 cup powdered sugar
2 tablespoons butter
6 ounces cream cheese
1/2 teaspoon vanilla

Beat eggs for 5 minutes.  Gradually add sugar to beaten eggs, blend well.  Add pumpkin to this mixture and blend well.  Add lemon juice to this and mix well.  Combine dry ingredients and add to pumpkin mixture.  Place sheet of waxed paper on cookie sheet.  Pour mixture out on waxed paper and spread to cover.  Top with chopped nuts if desired and bake in 375¡ oven for 15 minutes.  

Turn onto dishtowl and roll up like jelly roll.  Set aside to cool.  

For filling cream butter and cream cheese.  Add powdered sugar and vanilla.  Beat until smooth.  

Carefully untoll pumpkin cake and spread filling to cover.  Reroll removing waxed paper or dishtowel.  Wrap in foil and freeze.