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
1/4 c. butter
3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 tsp. lemon juice
1 c. chopped walnuts
2 (3 oz.) pkgs. cream cheese
1 c. sifted powdered sugar

Grease and lightly flour a 15"x10"x1" jelly roll pan; set aside. Stir together flour, cinnamon, baking powder, ginger, salt and nutmeg. In a small mixer bowl beat whole eggs at high speed, about 5 minutes or until thick, gradually add sugar, beat until sugar dissolves, stir into pumpkin. Spread evenly into prepared pan. Sprinkle with walnuts. Bake at 375 degrees for 12 to 15 minutes or until done.

Immediately loosen edges of cake from pan and turn out onto a towel, sprinkled with sifted sugar starting with narrow end roll warm cake and then towel together, nuts on outside of roll, cool on wire rack.

FILLING: Beat cream cheese, butter and vanilla until smooth. Beat in 1 cup powdered sugar. Unroll cake, spread on filling.