Beat 3 eggs for 5 minutes. Gradually beat in 1 cup sugar. Stir in 2/3 cup pumpkin and 1 teaspoon lemon juice.

Stir together 3/4 cup flour, 1 teaspoon baking powder, 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt. Fold into pumpkin mixture. Spread into greased and floured cookie sheet. Top with 1 cup finely chopped walnuts. Bake at 375 degrees for 15 minutes.

Turn out on towel sprinkled with powdered sugar. Roll towel and cake from narrow end and cool. Unroll and spread with filling of: 1 cup powdered sugar, 1 (8 ounce) pack cream cheese, 4 tablespoons butter and 1/2 teaspoon vanilla. Beat smooth. Roll and chill.