6 whole eggs
2 c. white sugar
1 1/3 c. canned pumpkin
2 tsp. lemon juice
1 1/2 c. cake flour
2 tsp. baking powder
1 tbsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
2 c. walnuts, chopped

Beat eggs on high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. In a separate bowl, mix together cake flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture. Spread into metal jelly roll pan that is lined with baking paper. Top each roll with 2 cups chopped nuts. Bake at 350 degrees for 15 minutes. Turn on very well powdered sugar towel. Roll and refrigerate.

FILLING:

2 c. powdered sugar
12 oz. cream cheese
1/2 c. butter
2 tsp. vanilla

Beat all ingredients together until mixture is smooth. Unroll chilled cake and spread with filling. Re-roll cake. Chill overnight.