3 eggs
1 c. granulated 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
1 c. walnuts
Powdered sugar

Beat 3 eggs on high for 5 minutes, gradually adding sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold into pumpkin mixture. Spread in greased and floured 15 x 10 inch pan (cookie sheet with sides). Top with walnuts. Bake at 375 degrees for 15 minutes. Turn out on cotton towel and sprinkle with powdered sugar. Starting at narrow end, roll towel and cake together. Cool in refrigerator.

FILLING:

1 c. powdered sugar
6 oz. cream cheese
4 tbsp. butter (butter)
1/2 tsp. vanilla

Beat smooth. Spread over cooled and unrolled cake. Roll again. Chill in refrigerator several hours. Slice.