3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 tsp. ginger
1 c. chopped walnuts
6 oz. cream cheese
1 c. powdered sugar
4 tbsp. butter
1/2 tsp. vanilla

Whip eggs for 5 minutes at high speed. Add sugar gradually still at high speed. Turn down speed to low, add pumpkin and lemon juice. Set aside. Sift flour, baking powder, cinnamon, nutmeg, salt, and ginger. Mix dry ingredients with pumpkin mixture. Place in greased and floured cookie sheet, sprinkle with chopped nuts. Bake at 375 degrees for 15 minutes.

When cake is done, remove immediately from pan onto a sugared tea towel (use powdered sugar), roll up and wait 15-20 minutes.

Mix soft cream cheese, powdered sugar, butter, and vanilla. Unroll cake and ice with cream cheese mixture. Reroll, cover and place in refrigerator for at least 2 hours. Remove 1/2 hour before serving, and slice.