3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. ginger
2 tsp. cinnamon powder
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. walnuts, chopped

Beat eggs on high speed for 5 minutes; gradually beat in sugar. Stir in pumpkin and lemon juice. Sift together dry ingredients and fold into pumpkin mixture. Spread in greased and floured 15x10x1-inch pan. Top with nuts. Bake 15 minutes at 375°F. Turn out on towel sprinkled with confectioners' sugar. Starting at narrow end, roll towel and cake together. Cool; unroll.

Filling:

1 c. confectioners' sugar, sifted
6 oz. cream cheese
4 tbsp. butter
1/2 tsp. vanilla

Beat filling ingredients until smooth. Spread over cake and roll. Chill thoroughly before serving.

Submitted by: Gloria B. Hall