3 eggs
1 c. 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. chopped walnuts

Beat eggs on high speed 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Fold in flour and spices. Spread in greased 9 x 13 inch pan. Top with walnuts. Bake at 375 degrees for 15 to 20 minutes. Turn on towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together. Cool and unroll.

FILLING:

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

Beat until smooth and spread over cake. Roll and chill.