1 c. walnuts
3 eggs
1 c. granulated sugar
2/3 c. 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
2 (3 oz.) pkgs. cream cheese, halved
1/4 c. butter, cut in pieces
1/2 tsp. vanilla
1 c. powdered sugar

Chop nuts; set aside. Beat eggs on high speed of mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, spices and salt. Fold into pumpkin mixture and spread in greased and floured 15"x10"x1" pan. I use cookie sheet. Sprinkle with nuts. Bake in 375 degree oven for 15 minutes. Turn out on linen or cotton towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together. Cool and unroll. If ends are crisp, cut off.

For filling, combine 1 cup powdered sugar, cream cheese, butter and vanilla. Beat until smooth. Spread over cake on towel, roll without towel and chill. 8 to 10 servings. Good plain or with whipped cream. Very rich dessert. Also good made with applesauce or bananas in place of pumpkin.