3 eggs
1 c. sugar
2/3 c. canned, mashed pumpkin (not pumpkin pie filling)
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
1/2 to 3/4 c. walnuts, chopped
2 pkg. cream cheese, soft (3 oz.)
1 c. powdered sugar
1/2 tsp. vanilla
4 tbsp. butter, soft
Powdered sugar, if desired
Whipped cream, if desired

In a large bowl, use electric mixer to beat eggs until foamy and lemon colored, about five minutes. Gradually add sugar and mix well. Stir in pumpkin and lemon juice. Sift together flour, baking powder, cinnamon, ginger, nutmeg and salt; gradually fold into egg mixture. Grease jelly roll pan; line with wax paper and lightly butter paper. Pour batter evenly into prepared pan and sprinkle evenly with walnuts. Bake at 375 degrees for 15 minutes, until risen and golden brown on top. Remove from oven and turn out on kitchen towel lightly dusted with extra powdered sugar. Be sure that the nut side is face down on the towel. Roll up towel lengthwise as you would a jelly roll and let cake cool. Meanwhile, in medium bowl of electric mixer, combine cream cheese, one cup of powdered sugar, vanilla and butter, beat until very fluffy, about five minutes. Spread on cooled cake and reroll lengthwise into jelly roll shape. Place on serving plate, seam side down, and chill at least one hour before serving. Sprinkle with additional powdered sugar, if desired. Serve with whipped cream, if desired.