3/4 c. flour
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1/2 nutmeg
1 1/2 tsp. baking powder
3 eggs
1 c. sugar
1 tsp. lemon juice
2/3 c. pumpkin (solid pack)

Sift together the flour, cinnamon, ginger, salt, nutmeg and baking powder. Set it aside. Beat 3 eggs and add the sugar, lemon juice and pumpkin. Add flour mix to egg mix and blend well. Pour into greased and floured jelly roll pan. Sprinkle 3/4 cup chopped walnuts over top. Bake at 375 degrees for 10 to 15 minutes. Invert onto towel sprinkled with powdered sugar immediately and roll. Let cool.

FILLING:

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

Unroll cake, spread with filling. Roll back up and refrigerate or freeze. Sprinkle with powdered sugar before serving with whipped cream.