CAKE:

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

Beat eggs on high for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon. Fold in flour, baking powder, cinnamon, ginger, nutmeg and salt. Spread mixture into greased and floured 11 x 18 inch jelly roll pan. Top with chopped nuts. Bake at 350 degrees for 15 minutes. Turn out onto tea towel and roll towel and cake. Cool and unroll.

FILLING:

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

Cream above ingredients together. Spread filling over cake and carefully reroll. Keep refrigerated.