3 eggs
1 c. 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. salt
Wax paper
1 c. nuts
1 c. powdered sugar
8 oz. cream cheese
4 tbsp. butter
1/2 tsp. vanilla
Paper towels

Beat 3 eggs together for 5 minutes. Gradually beat 1 cup sugar in. Stir 2/3 cup pumpkin and 1 teaspoon lemon juice. In separate bowl, mix 3/4 cup flour, 1 teaspoon baking powder, 2 teaspoons cinnamon, 1 teaspoon ginger and 1/2 teaspoon salt. Add this to pumpkin batter and mix well. Put on a wax paper covered sheet cake pan, then add 1 cup chopped nuts evenly.

Bake 12 to 15 minutes at 375 degrees. Turn out on paper towels sprinkled heavy with powdered sugar. Start with narrow end, roll cake and towels together and let cool, then unroll.

Beat 8 ounces cream cheese, 4 tablespoons butter, 1/2 teaspoon vanilla. Beat until smooth and spread over cake and roll back up without paper towels and chill 12 hours before serving. Slice about 1/4 inch slices.