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

FILLING:

1 c. sifted confectioners' sugar
6 oz. cream cheese
4 tbsp. butter
1/2 tsp. vanilla

Need large jelly roll pan (mine is 11"x17"x1"). Heat oven to 375 degrees.

Line the pan with wax paper and grease the paper generously with Crisco then dust with flour or confectioners' sugar.

Beat egg whites until peaks form and add yolks and beat until lemon color and light and fluffy. Gradually add sugar. When well blended, add pumpkin and lemon juice. In a separate bowl, combine sifted flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold the dry ingredients into batter and stir until smooth. Dough will be consistency of cake batter. Pour onto the greased wax paper. Sprinkle nuts on top. Bake for 15 minutes.

(The batter will be very thinly spread in the pan but should cover entire bottom.) As soon this has baked remove from oven and IMMEDIATELY sprinkle a dusting of confectioners' sugar over the top. Quickly cover with a towel and put another pan or board on top. Now flip this upside down. Remove the cake from the baking pan. Tear off the waxed paper and dust this side of cake with confectioners' sugar. Now while it is still hot begin rolling it into (around) the towel. Let set.

Meanwhile mix the filling ingredients. I use a fork to stir it together. Remove the towel by unrolling the baked cake, spread the filling on and re-roll. Best to make a day ahead and refrigerate or can be frozen after the filling is in. One large can of pumpkin (1 lb. 13 oz.) will make 4 rolls.