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

FILLING:

1 c. powdered sugar
1 (3 oz.) cream cheese, softened
4 tbsp. butter
1/2 tsp. vanilla

Beat eggs on high speed for 5 minutes; gradually beat in sugar. Stir in pumpkin and lemon juice. Mix dry ingredients; add pumpkin mixture. Spread in a greased and floured jelly roll pan. Top with chopped walnuts. Turn out on a towel sprinkled with powdered sugar. Starting at the narrow end roll cake and towel together. Cool; unroll.

To make filling combine sugar, cream cheese, butter and vanilla; beat until smooth. Spread over the unrolled cake. Roll again. Chill until serving time (may also be frozen).

Serves 8.