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

Beat eggs and sugar at high speed 5 minutes. Gradually beat in pumpkin, lemon juice. Stir together flour, baking powder and spices. Fold into batter. Line and grease a 10x15x1 inch jelly roll pan with waxed paper and grease pan underneath. Spread batter evenly in pan. Sprinkle with nuts. Bake in a 375 degree oven for 12-15 minutes.

Turn out onto towel which has confectioners' sugar sprinkled on it. Remove paper. Starting at narrow end, roll up towel and cake together. Cool. Unroll and spread with filling (below).

FILLING:

1 c. confectioners' sugar
6 oz. cream cheese
4 tbsp. mayonnaise (must be)
1/2 tsp. vanilla

Whip sugar, cheese, mayonnaise and vanilla. Spread over cake. Chill or freeze, wrap in foil. 12 servings.