Beat three eggs at high speed. Gradually add 1 cup granulated sugar and stir in 3/4 cups pumpkin.

Sift together:

3/4 c. flour
1 tsp. ginger
1 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. salt

Fold in: Fold dry ingredients into pumpkin mixture. Pour into greased and floured jelly-roll pan and sprinkle with chopped walnuts. Bake at 375 degrees for 15 minutes.

Take tea towel and generously coat with powdered sugar. Flip cake into towel and roll in jelly-roll fashion. Let cool 5-7 minutes then unroll carefully and fill. Re-roll cake around filling and chill.

FILLING:

1 c. powdered sugar
1 (8 oz.) pkg. Philadelphia cream cheese
4 tsp. butter
1 tsp. vanilla

Mix and spread evenly over pumpkin cake and roll, then chill.