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

FILLING:

1 c. powdered sugar
8 oz. cream cheese, softened
4 tbsp. butter, softened
1/2 tsp. vanilla

Beat eggs on high for 5 minutes. Gradually add sugar. Combine lemon juice and pumpkin, add to egg mixture. Sift together dry ingredients. Add to egg mixture. Pour into 10"x15" greased jelly roll pan. It may help to line the pan with waxed paper. Sprinkle nuts on top. Bake 15 to 20 minutes at 375 degrees.

Turn onto towel sprinkled with powdered sugar and roll. Let cool. Cream together filling ingredients. Unroll cake and spread with filling. Re-roll and refrigerate until serving.