Ingredients:
3 eggs
2/3 cup pumpkin
3/4 cup flour
2 tsp. cinnamon
1/2 tsp. nutmeg
2 cups powdered sugar
2 (3 oz.) pkg. cream cheese
4 Tbsp. Margarine
1/2 tsp. vanilla
1 cup pecans or walnuts
1 cup granulated sugar
1 tsp. lemon juice
1 tsp. baking powder
1 tsp. ginger
1/2 tsp. salt

Directions:
Beat 3 eggs on high speed of mixer for 5 minutes.  Gradually beat in 1 cup sugar.  Stir in pumpkin and lemon juice.  Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt.  Sift and fold into pumpkin mixture.  Spread on greased and floured 15x10x1 inch pan.  Top with nuts.  Bake for 15 minutes (do not over bake! use timer!) at 350.  Turn out on towel sprinkled with powdered sugar.  Start at narrow end and roll towel and cake together.  Cool completely and unroll.  Filling: 1 cup powdered sugar, 2 pkgs. cream cheese, 4 Tbsp. butter and 1/2 tsp. vanilla.  Combine these ingredients and beat until smooth.  Spread on cake.  Roll and chill.
Note: I usually double the filling recipe
Barbara Moon