3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
2/3 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
1 c. powdered sugar
2 (3 oz.) pkg. cream cheese, softened
4 tbsp. butter, softened
1/2 tsp. vanilla

Beat eggs on high speed of mixer for 5 minutes. Gradually add sugar and mix. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture.

Spread into a greased and floured 15 x 10 x 1 inch pan. Top with finely chopped walnuts. Bake at 375 degrees for 15 minutes. Turn out on towel. Sprinkle with powdered sugar. Roll towel and cake together. Unroll for filling.

For filling: Combine powdered sugar, cream cheese, butter and vanilla. Beat until smooth. Spread filling over cake and roll up. Chill. Makes 8 servings.