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

Beat eggs on high for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. In another bowl, stir together flour, cinnamon, ginger, nutmeg and salt. Gradually fold in pumpkin mixture.

Spread on greased and floured 9x13x2 inch pan. Top with 1 cup finely chopped walnuts. Bake at 375 degrees for 15 minutes. Turn pumpkin roll out onto dish towel. Sprinkle with powdered sugar. Start at the narrow end and roll cake and towel together. Cool and unroll. Fill with Cream Cheese Frosting and re-roll.

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. cream cheese
1 stick butter
1 tbsp. vanilla
Enough powdered sugar to taste

Blend. Frosts up to 2-3 pumpkin rolls.