Beat 3 eggs on high speed of mixer for 5 minutes. Gradually beat in 1 cup granulated sugar. Stir in 1 cup pumpkin and 1 teaspoon lemon juice. Sift together:

3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1 tsp. ginger
1/2 tsp. nutmeg

Fold into pumpkin mix. Spread into greased and floured 15 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 c. powdered sugar
2 (3 oz.) pkg. cream cheese
4 tbsp. butter, soft
1/2 tsp. vanilla

Beat until smooth. Spread over cake. Roll and chill (no towel). When ready to serve, slice.