Pumpkin Rolls

From Kim's kitchen

Heat oven to 375 degrees.  Grease and flour cookie sheet.
Mix:
3 Eggs
2/3 cup cooked pumpkin
1 cup sugar
1 tsp lemon juice

In a separate bowl mix and sift:
3/4 cup flour
2 tsp cinnamon
1 tsp nutmeg
1 tsp baking powder
1 tsp ginger

Put all dry ingredients in a sifter or strainer.  Sift into a bowl removing all lumps.  Fold into pumpkin mixture.  Spread on 15"x 10"x 2" greased and floured cookie sheet or jelly roll pan.  Top with 1 cup chopped nuts (if desired).  Bake at 375 for 12-18 minutes.  Do not over bake,  Take out of oven and turn immediately onto waxed paper sprinkled with powdered sugar.  Start at narrow end and roll with waxed paper.  Cool completely.

Cream cheese filling:
1 cup powdered sugar
4 Tbsp softened butter or magarine
8 oz. cream cheese, softened
1/2 tsp vanilla

Beat all ingredients until smooth.  Spread on unrolled cake.  Roll up, wrap in plastic wrap, and chill.  Cut in slices. May be served with whipped cream or ice cream.