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

Beat eggs on high for 5 minutes. Gradually beat in sugar. Stir in remaining ingredients except for pumpkin. Blend well. Fold in the pumpkin and spread out on greased and floured 15 x 10 x 1 inch pan topped with walnuts. Bake at 375 degrees for 15 minutes. Turn cake out onto towel sprinkled with powdered sugar. Starting at narrow end, roll up towel and cake together. Cool.

FILLING:

1 c. powdered sugar
8 oz. cream cheese
4 tsp. butter
1/2 tsp. vanilla
Food coloring (optional)

Mix together. Unroll and spread filling on the inside of entire cake roll. Then re-roll cake tightly and wrap in plastic wrap and refrigerate. Slice in 1/2 inch slices and serve. (Colored filling makes a varied look - pretty plate.)