Pumpkin Log

3 eggs

1 c sugar

1 tsp lemon juice

2/3 c canned pumpkin

1/2 tsp salt

3/4 c flour

1 tsp baking powder

2 tsp cinnamon

1 tsp ginger

1 tsp nutmeg

1 c powdered sugar

4 tbsp butter or margarine

8 oz cream cheese

1/2 tsp vanilla

1 c chopped walnuts, optional

Beat eggs for 15 minutes. (Don't fudge on the time.) Stir in sugar, lemon, and pumpkin. Fold in salt through nutmeg. Spread on greased cookie sheet lined with waxed paper or one of those wonderful silicone sheets. Bake at 375° for 13 minutes. (Smoke coming from waxed paper is not a problem unless your smoke alarm sounds.  Then wave your dish towel back and forth under the thing to encourage it to go off.) Turn onto cloth towel that has been sprinkled with powdered sugar. Roll up in towel and let cool. Mix last four ingredients. Unroll cake and spread with filling. Sprinkle nuts on top. Re-roll and sprinkle with powdered sugar. Refrigerate.  (Hint:  I always slice a half inch of the ends off after it's finished.  Makes it look nicer and also provides a tasty sample for the cook.)