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

Beat eggs on high speed for 5 minutes. gradually beat in sugar. Stir in pumpkin and lemon juice. Stir in flour, baking powder, cinnamon, ginger, nutmeg and salt. Pour in greased and floured 15x10x1 inch pan. Top with 1 cup walnuts. Bake at 375 degrees for 15 minutes. Dump out on tea towel. Cool.

FILLING:

1 c. powdered sugar
2 (3 oz.) pkg. Philadelphia cream cheese
1 stick butter
1/2 tsp. vanilla

Beat until smooth, spread over cake and roll and chill. Makes 8 servings.