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

CREAM CHEESE ICING:

6 oz. cream cheese
1 c. powdered sugar
1 tsp. vanilla
4 tbsp. butter

Combine flour, baking powder, cinnamon, ginger, and nutmeg. Set aside. Beat eggs 5 minutes. Mix in sugar, lemon juice, and pumpkin. Fold in flour mixture. Pour onto greased and floured cookie sheet. Sprinkle nuts on tops and bake at 375 degrees for 15 minutes.

While baking dust powdered sugar on dish towel and turn out cake when done. Roll up starting at short end and leave to cool.

Beat together icing ingredients until smooth. Unroll cake and spread icing. Roll up, wrap, and cool in refrigerator.