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

Beat eggs on high speed with mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin. Spread in greased and floured 15 x 10 x 1 inch pan. Top with walnuts.

Bake at 375 degrees for 15 minutes. Turn out on towel. Sprinkle with powdered sugar. Start at narrow end, roll towel and cake together. Cool. Unroll.

FILLING FOR PUMPKIN CAKE ROLL:

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

For filling: Combine above ingredients and beat until smooth. Spread over cake. Roll. Chill. Makes 8 servings.