3 eggs
1 c. granulated 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. finely chopped walnuts

Beat eggs at high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture.

Line a 15 x 10 x 1 inch pan with waxed paper. Pour pumpkin mixture into baking pan. Top with walnuts. Bake at 375 degrees for 15 minutes.

Turn out on towel sprinkled with confectioners' sugar. Peel waxed paper off cake. Roll from narrow end towel and cake together. Cool, unroll, spread filling.

FILLING FOR PUMPKIN CAKE ROLL:

1 c. confectioners' sugar
2 (3 oz.) pkg. cream cheese, softened
4 tbsp. butter, softened
1/2 tsp. vanilla

Combine all ingredients and beat until smooth. Spread on cooled cake. Roll cake and refrigerate 2-3 hours before serving. Cut into slices. Great to make ahead and freeze.