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

Beat eggs on high speed for 5 minutes. Gradually beat in sugar. Stir in 2/3 cup pumpkin and lemon juice. Fold dry ingredients into pumpkin mixture. Spread in greased and floured cookie sheet; top with nuts. Bake 15 minutes; turn out on towel. Sprinkle with powdered sugar. Roll towel and cake together. Cool. Unroll and spread with filling. Re-roll cake, refrigerate and store.

FILLING:

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

Mix together.