2/3 c. pumpkin
1 tsp. lemon juice
3 lg. eggs
1 c. sugar
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. each nutmeg & salt
1 c. finely chopped walnuts

Beat eggs on high 3 minutes. Add sugar and beat well. Add sugar and beat. Add pumpkin and lemon juice. Sift dry ingredients and add to pumpkin mix. Spread in 15"x10"x1" pan lined with waxed paper, grease and flour. Top with walnuts. Bake in 375 degree oven for 15 minutes. Move to a towel sprinkled with powdered sugar. Roll up cake and towel jelly roll style. Set aside to cool.

FILLING: Blend 1 cup powdered sugar, 1 (8 oz.) package cream cheese, 4 tablespoons butter and 1/2 teaspoon vanilla. Unroll cake and spread with filling. Re-roll and chill. Serves 8 to 10.