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

FILLING:

1 c. sifted powdered sugar
2 (3 oz.) pkgs. cream cheese
1/4 c. butter
1/2 tsp. vanilla

Beat in electric mixer until smooth.

In a large mixer bowl beat eggs with an electric mixer on high speed for 5 minutes. Gradually beat in granulated sugar. Stir in pumpkin and lemon juice.

In a small bowl stir together flour, cinnamon, baking powder, ginger, salt and nutmeg. Sift together to make smooth before adding to above mixture.

Spread batter in a greased and floured 15 x 10 x 1 inch jelly roll pan. Sprinkle with walnuts. Bake in a 375 degree oven for 15 minutes. Immediately invert cake onto a towel sprinkled with powdered sugar. Roll up cake and towel jelly roll style starting from small end. Cool completely. Unroll and cover with above filling and re- roll cake. Cover and chill. To serve, cut cake crosswise into 1-inch slices.