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

Grease a cookie sheet. Line with wax paper (grease and flour). Mix eggs and sugar until creamy. Mix in pumpkin and lemon juice. Mix dry ingredients and fold in to pumpkin mixture. Pour into pan and smooth top evenly. Sprinkle nuts over top. Bake at 375 degrees for 12-15 minutes. Sprinkle powdered sugar through a strainer onto a clean towel. Remove wax paper. Beginning at narrow end, roll towel and cake together. Set aside to cool, seal side down.

CHEESE FILLING:

6 oz. cream cheese, room temperature
4 tbsp. butter, room temperature
1 1/2 c. powdered sugar
1/2 tsp. vanilla

Mix cream cheese and butter until light and fluffy. Slowly beat in sugar and vanilla. When cake is cool, unroll and remove towel. Spread filling over top; roll again. Nuts will be on outside of cake. Refrigerate several hours before serving.