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

In mixer bowl, beat eggs at high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, ginger, nutmeg, salt. Fold dry ingredients into pumpkin mixture.

Spread in greased and floured 15x10x1 inch jelly roll pan. Top with walnuts. Bake at 375 degrees for 15 minutes. Turn out on towel sprinkled with powdered sugar. Roll towel and cake together. Cool.

Combine powdered sugar, cream cheese, butter and vanilla. Beat until smooth. Unroll cooled cake. Spread filling. Leave 1 inch rim. Reroll. Chill. Makes 8 servings.