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 c. finely chopped walnuts

FILLING:

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

On high speed of mixer beat eggs 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 mixture. Spread in greased and floured 15"x10"x1" pan, top with walnuts.

Bake in 375 degree preheated oven for 15 minutes. Turn out on towel, sprinkled with powdered sugar. Starting at narrow end roll towel and cake together. Cool for about 1/2 hour and then unroll.

Beat until smooth, the filling mixture. Spread over cake and re-roll. Sprinkle confectioners' sugar over finished product.