2/3 c. pumpkin
3 eggs, beaten at high speed for 5 minutes
1 c. sugar
3/4 c. all-purpose flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. salt
1 tsp. lemon juice
1 c. chopped nuts

FILLING:

1 c. confectioners' sugar
1/4 c. butter (1/2 stick)
6 oz. cream cheese, softened
1 tsp. vanilla extract

Combine the pumpkin and beaten eggs. Sift and mix the dry ingredients; add to the pumpkin mixture. Add the lemon juice. Pour into a wax paper-lined jelly roll pan. Top with chopped nuts. Bake in a 375 degree oven until golden brown (approximately 15 minutes).

When done, place on a damp, clean, tea towel sprinkled with confectioners' sugar. Remove the wax paper, roll up and cool for 1 hour. Unroll and fill with filling made by beating together the confectioners' sugar, butter, cream cheese and vanilla. This cake freezes well. Serves 8.