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

Beat eggs on high speed for 5 minutes while slowly adding sugar. Blend in pumpkin and lemon juice. Sift dry ingredients and carefully fold into pumpkin mixture. Spread into well greased and floured jelly roll pan. Top with nuts.

Bake in 375°F oven for 15 minutes. Remove from oven and at once turn out on a towel sprinkled with powdered sugar. Start at narrow end and roll towel and cake up together. Cool completely; unroll and fill with filling.

Filling:

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

Beat together until smooth. Spread on cake. Reroll cake and refrigerate until ready to serve.