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

Beat eggs for 5 minutes. Gradually add sugar. Add pumpkin, lemon juice to egg mixture. Then add flour, baking soda, salt and spices. Line jelly roll pan (cookie sheet) with wax paper and lightly flour. Spread mixture on lined pan. Top with nuts. Bake at 350 degrees for 15 minutes. Cover dish towels with powdered sugar. Turn baked roll onto towel. Peel off wax paper, roll cake and towel together. Let cool for 20 minutes. Unroll and fill with cream cheese filling.

CREAM CHEESE FILLING:

1 c. powdered sugar
1 (8 oz.) pkg. softened cream cheese
4 tbsp. butter
1/2 tsp. vanilla

Add all together then beat until smooth. This mixture is spread on the pumpkin cake roll and rerolled. Refrigerate, then slice and serve.