3 eggs
1 c. sugar
2/3 c. cooked 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 c. walnuts, finely chopped

FILLING:

4 tbsp. butter
8 oz. cream cheese
1 tsp. vanilla
1 c. powdered sugar
1 c. heavy cream, whipped

Heat oven to 375 degrees. Grease a 10 x 15 inch jelly roll pan. Line with wax paper. Grease and flour wax paper. Mix cake ingredients. Pour onto jelly roll pan. Bake 15 minutes or until light brown. When done turn out onto a towel lined with wax paper. Roll up and place on a rack to cool completely. Make filling. Unroll the pumpkin roll. Spread with filling. Reroll tightly. Wrap in Saran Wrap or foil. Refrigerate. Yields 10 servings.