ROLL:

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

FILLING:

1 c. powdered sugar
2 (3 oz.) or 1 (8 oz.) pkg. cream cheese
4 tbsp. butter
1/2 tsp. vanilla

ROLL: Beat 3 eggs on high speed of mixer for 5 minutes. Gradually beat in 1 cup of granulated sugar. Stir in 2/3 cup of pumpkin and 1 teaspoon of lemon juice. Stir together 3/4 cup of flour, 1 teaspoon of baking powder, 2 teaspoons of cinnamon, 1 teaspoon of ginger and 1/2 teaspoon of salt. Fold into pumpkin. Spread in a greased and floured 5 x 10 x 1 inch pan. Top with 1 cup finely chopped walnuts. Bake at 375 degrees for 15 minutes. Turn out on linen towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together, cool and unroll.

FILLING: Combine 1 cup powdered sugar, 2 (3 ounce) packages of cream cheese or 1 (8 ounce) package cream cheese, 4 tablespoons butter and 1/2 teaspoon vanilla. Beat smooth, spread over cake roll and chill.