3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 tsp. lemon juice
3/4 c. flour
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 c. finely chopped walnuts
Sifted powdered sugar
1 c. sifted powdered sugar
2 (3 oz.) pkgs. cream cheese
1/4 c. butter
1/2 tsp. vanilla

In a large mixing bowl beat eggs with electric mixer on high speed for 5 minutes; gradually beat in sugar. Stir in pumpkin and lemon juice.

In a small bowl stir together flour, cinnamon, baking powder, ginger, salt and nutmeg. Fold in pumpkin mixture. Spread batter in a greased and floured 15x10x1 inch jelly roll pan. Sprinkle with walnuts. Bake in a 375 degree oven for 15 minutes.

Immediately invert cake onto a towel sprinkled with powdered sugar. Roll up cake and towel, jelly roll style starting from one of the short sides. Cool completely. Unroll cake.

For filling, in a small mixing bowl, beat 1 cup powdered sugar, cream cheese, butter and vanilla with an electric mixer on medium speed until smooth. Spread over cake; re-roll cake. Cover and chill. To serve cut cake crosswise into 1 inch slices. Makes 10-12 servings.