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

Preheat oven to 375 degrees. Beat eggs on high for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Sift together dry ingredients and fold into batter.

Line a GREASED 15 x 10 x 1 inch pan with waxed paper and GREASE the paper. Spread batter evenly and sprinkle the walnuts over the batter. Bake 12-15 minutes or until cake tests done when a toothpick is inserted.

Turn out onto towel sprinkled with confectioners' sugar and peel off paper carefully. Roll up cake and towel together and cool. When cool, unroll cake and spread with filling.

FILLING:

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

Whip sugar, cheese, butter and vanilla together and spread on cooled roll. Reroll, wrap in foil and refrigerate or freeze. Freezes well. Keeps for months.