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3 lg. eggs
1 c. sugar
2/3 c. canned pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. walnuts, finely chopped

Have all ingredients at room temperature. Lightly grease a 15x10x1 inch jelly roll pan, then cover with a large sheet of wax paper. Grease and flour paper; set aside.

Place eggs in a large mixing bowl and beat at high speed for 5-10 minutes or until light and fluffy. Gradually beat in sugar. Stir in pumpkin and lemon juice by hand.

Sift together flour, baking powder, salt and spices. Gently fold into pumpkin-egg mixture. Pour into prepared pan and spread evenly. Sprinkle top with chopped nuts, then lightly press them into the butter with your finger tips (nuts may be omitted).

Bake at 375 degrees for 15 minutes or until cake is springy when touched lightly. Do not overbake or cake will crack when rolled. Remove cake from oven and sprinkle with confectioners sugar. Cover with a dish towel and invert onto the countertop.

Remove pan and peel off waxed paper. Roll towel and cake together, starting at the small end. Place on wire rack to cool.


1 c. confectioners sugar
1/4 c. butter, softened
1 (8 oz.) pkg. cream cheese
1/2 tsp. vanilla

Place all filling ingredients in mixing bowl and beat until completely smooth. Unroll cooked cake and spread evenly with filling. Reroll and refrigerate until serving time. Cake may be frozen. Thaw in refrigerator before serving.
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