3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

Beat eggs for 5 minutes; gradually add sugar, pumpkin and lemon juice. Stir together rest of ingredients. Fold into pumpkin mixture. Spread on a greased and floured 15 x 10 x 1 inch pan. Top with 1 cup walnuts. Bake 15 minutes at 375 degrees.

Turn the cake out onto a dish towel sprinkled with powdered sugar. Start at a narrow end and roll the cake up WITH the towel. Let cool.

FILLING:

1 c. powdered sugar
8 oz. cream cheese, room temperature
4 tbsp. butter
1/2 tsp. vanilla

Unroll the cake, spread the cream cheese mixture over the cake. Re- roll the cake (WITHOUT the towel) and refrigerate. Cut into slices.