CAKE:

3 eggs
1 c. granulated 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
1/2 tsp. salt
1 c. nuts, finely chopped

Beat eggs at high speed for 5 minutes, gradually add sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, ginger, cinnamon, nutmeg and salt. Fold into pumpkin mixture. Spread onto greased and floured 15 x 10 x 1 pan. Top with walnuts and bake at 375 degrees for 15 minutes. Turn onto towel sprinkled with powdered sugar, begin at one end, roll towel and cake together. Cool. Then unroll and spread on filling, then re-roll.

FILLING:

1 1/2 c. powdered sugar
6 oz. cream cheese
6 tbsp. butter
3/4 tsp. vanilla

Combine ingredients and beat until smooth. Spread over cake. Roll. Chill overnight. This freezes well.