3 eggs
2/3 c. pumpkin
1 tsp. baking powder
1 tsp. ginger
1/2 tsp. salt
1 c. powdered sugar
4 tbsp. butter
1 c. sugar
3/4 c. flour
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 to 3/4 c. finely chopped walnuts
8 oz. cream cheese, softened
1/2 tsp. vanilla

Beat eggs for 5 minutes on high. Gradually add sugar, stir in pumpkin, flour, baking powder, salt and spices. Spread on a waxed paper lined jelly roll pan. Then top with walnuts. Bake at 375 degrees for 15 minutes. Let set. Dust a towel with powdered sugar. Flip cake over on towel. Peel off waxed paper. Roll towel. Let cool in a cool place. Beat until smooth the powdered sugar, cream cheese, butter and vanilla. Unwrap the towel and spread cake with cream cheese mixture and reroll wrap with waxed paper.