3 eggs
1 c. sugar
2/3 c. solid pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg

FILLING:

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

Beat eggs on high speed for 5 minutes. Gradually beat in sugar. Stir in solid pumpkin and lemon juice. Stir together remaining ingredients and fold into pumpkin mixture. Spread in a greased and floured 15 x 10 x 1 inch pan (cookie sheet). Top with 1 cup finely chopped walnuts. Bake at 375 degrees for 15 minutes. Turn out on a towel, sprinkle with powdered sugar. Roll towel and cake together. Cool and unroll and spread with filling. (To make filling, beat ingredients until smooth.) Chill.