3 eggs
2/3 c. pumpkin
3/4 c. flour
1 tsp. baking powder
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
2 tsp. cinnamon
1/2 tsp. salt
1 c. sugar
1 tsp. lemon juice
1 c. chopped walnuts
Powdered sugar

FILLING:

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

Beat eggs at high speed for 5 minutes, beat in sugar. Stir in pumpkin and lemon juice. Sift together flour, baking powder and spices, fold into the mixture. Grease well (especially corners) and flour a 15"x10" cookie sheet, spread batter in pan, sprinkle walnuts on top. Bake at 375 degrees for 15 minutes, turn out onto a dish towel that has been sprinkled with powdered sugar (a flour sifter works best to sprinkle sugar). DO THIS IMMEDIATELY from oven. Roll towel and all as a jelly roll. Let cool. Roll across the 15" side. Mix together filling when roll is cool. Unroll cake, spread filling and re-roll. Keep refrigerated.