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. nutmeg
1/2 tsp. salt
1/2 c. finely chopped walnuts (optional)
Filling

Beat eggs on high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Sift together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture.

Pour into well-greased and lightly floured 15x10x1-inch pan (jelly roll pan). Top with walnuts. Bake at 375 degrees for 15 minutes. Turn out onto dish towel; sprinkle with powdered sugar. Starting at narrow end, roll towel and cake together and cool.

FILLING:

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

Combine sugar, cream cheese, butter and vanilla and beat until smooth. Unroll cake and spread with filling. Roll up again. Wrap in plastic wrap, then foil. Freeze until ready to serve. Remove from freezer; place in refrigerator for 1 hour before serving. Cuts best when frozen. Serves 10-12.