PLEASE READ THROUGH THE RECIPE FIRST. IT WILL MAKE IT EASIER.

Beat 3 eggs on high speed for 5 minutes. Gradually add 1 cup sugar. Stir in 2/3 cup pumpkin and 1 teaspoon lemon juice. Set aside the above.

Stir together:

3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1/4 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

Fold the above into pumpkin mixture. Spread into greased and floured 15x10x1 inch pan. Top with 1 cup finely chopped walnuts. Bake at 375 degrees for 15 minutes.

Turn out on foil, sprinkled with powdered sugar. Start at one end and roll foil and cake together. Cool. Unroll.

FILLING:

1 c. powdered sugar
8 oz. Philadelphia cream cheese
4 tbsp. butter
1/2 tsp. vanilla

Beat until smooth, spread over cake, re-roll and chill.