Pumpkin Cake Roll
Beat three eggs on high speed for 5 minutes and gradually beat in the sugar. Stir in the pumpkin and lemon juice.
Fold dry ingredients into the pumpkin mixture and spread in a greased and floured 15" x 10" x 1" pan. Top with 1 cup chopped nuts (like pecans or walnuts). Bake at 375 degrees for 15 minutes or until toothpick inserted in the center comes out clean.
Turn out on a towel sprinkled with powdered sugar. Roll cake and towel the long way and let cool. Unroll and spread with this filling:
Beat until smooth: 1 cup powdered sugar, 3 oz. softened cream cheese, 4 Tablespoons softened butter and one-half tsp. vanilla. Spread over cake and re-roll and chill.
Cut into slices and serve.