3 eggs
1 c. sugar
2/3 c. pumpkin (Libby's)
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. finely chopped walnuts

FILLING:

1 c. powdered sugar
6 oz. soft cream cheese
4 tbsp. butter
1/2 tsp. vanilla

Beat 3 eggs on high speed for 5 minutes. Gradually beat in 1 cup sugar. stir in 2/3 cup pumpkin, 1 teaspoon lemon juice. In separate bowl, stir in 3/4 cup flour, 1 teaspoon baking powder, 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, 1/2 teaspoon salt. Fold into first mixture. Line a 15 x 10 x 1 inch pan with foil, grease and flour well. Pour mixture into pan. Top with 1 cup finely chopped walnuts. Bake at 375 degrees for 15 minutes. Turn cake upside down onto towel sprinkled with powdered sugar. Start at narrow end and roll cake and towel. Let cake cool. Beat filling with mixer on medium until creamy. Unroll cake and put filling on. Re-roll cake wrap in foil and chill. Top with Cool Whip.