3 eggs
1 c. granulated sugar
2/3 c. canned pumpkin
1 tsp. lemon juice
3/4 c. flour
2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 c. finely chopped walnuts
Sifted powdered sugar
1 c. sifted powdered sugar
2 (3 oz.) pkgs. cream cheese
1/4 c. butter
1/2 tsp. vanilla

In a large mixer bowl beat eggs with an electric mixer on high speed for 5 minutes; gradually beat in granulated sugar. Stir in pumpkin and lemon juice.

In a small bowl stir together flour, cinnamon, baking powder, ginger, salt and nutmeg. Fold into pumpkin mixture. Spread batter in a greased and floured 15x10x1-inch jelly roll pan. Sprinkle with walnuts.

Bake in a 375 degree oven for 15 minutes. Immediately invert cake onto a towel sprinkled with powdered sugar. Roll up cake and towel, jelly-roll style, starting from one of the short sides. Cool completely. Unroll cake.

For filling, in a small mixer bowl beat the 1 cup powdered sugar, cream cheese, butter, and vanilla with an electric mixer on medium speed until smooth. Spread over cake; reroll cake. Cover and chill. To serve, cut cake crosswise into 1-inch slices.