Stir together:

3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

Beat 3 eggs on high speed of mixer for 5 minutes. Gradually beat in 1 cup granulated sugar. Stir in 2/3 cup pumpkin and 1 teaspoon lemon juice. Fold into pumpkin. Spread in greased floured 15 x 10 x 1 inch pan. Top with 1 cup finely chopped nuts.

Bake at 375 degrees for 15 minutes. Turn out on towel, sprinkle with powdered sugar. Starting at narrow end roll towel and cake together, cool. Unroll for filling. Combine 1 cup powdered sugar, 2 (3 ounce) packages cream cheese, 4 tablespoons butter and 1/2 teaspoon vanilla. Beat smooth. Spread over cake. Roll. Chill. Makes 8 servings.