3 eggs, beaten
1 c. sugar (gradually beat in)
2/3 c. pumpkin
1 tsp. lemon juice

Mix together thoroughly.

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

Fold into pumpkin mixture. Spread into greased and floured pan (15 x 10 x 1 inch). Top with 1 cup finely chopped walnuts. Bake at 375 degrees for 15 minutes. After baking, cool in pan for 10 minutes.

When cooled, turn out onto a towel sprinkled heavily with powdered sugar. Roll towel and cake up together. Cool completely in refrigerator.

FILLING:

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

Beat until smooth then unroll cake and spread on. Roll back up and chill several hours before slicing.