3 eggs
1 c. granulated sugar
2/3 c. canned pumpkin
1 tsp. lemon juice
3/4 c. all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 c. walnuts, finely chopped
1 c. powdered sugar, sifted
2 (3 oz.) pkgs. cream cheese
1/4 c. butter
1/2 tsp. vanilla

In a large mixing bowl beat eggs with an electric mixer on high speed for 5 minutes; gradually beat in granulated sugar. Stir in pumpkin and lemon juice. In a small bowl stir together flour, cinnamon, baking powder, ginger, salt, and nutmeg. Fold into pumpkin mixture. Spread batter in a greased and floured 15 x 10 x 1 inch jelly roll pan. Sprinkle with walnuts. Bake in a 375 degree oven for 15 minutes. Immediately invert cake onto a towel sprinkled with powdered sugar. Roll up cake and towel, jelly roll style, starting from a short side. Cool completely. Unroll cake.

In a small mixing bowl beat 1 cup sifted powdered sugar, cream cheese, butter and vanilla with an electric mixer on medium speed until smooth. Spread over cake; reroll cake. Cover and chill in the refrigerator. To serve, cut in 1 inch slices. Makes 10 to 12 servings.