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

Beat eggs at high speed for 5 minutes. Gradually beat in sugar and stir in pumpkin and lemon juice. In a separate bowl mix flour, baking powder, ginger, cinnamon and nutmeg. Fold in the above pumpkin mixture. Spread in greased and floured 15x10x1 inch pan. Top with walnuts. Bake at 350 degrees for 15 minutes. Turn out on towel floured with powdered sugar. Roll in towel and cool in refrigerator. Unroll and spread frosting on cake. Roll and chill until ready to serve.

FROSTING:

1 c. powdered sugar
8 oz. soft cream cheese
4 tbsp. butter
1 tsp. vanilla

Blend until creamy.