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

Beat eggs at high speed for 5 minutes (use a timer). Gradually add sugar. Stir in pumpkin and lemon juice. Sift and blend in remaining ingredients. Spread in well greased and floured cookie sheet. Top with 1 1/4 cups chopped walnuts. Bake at 375 degrees for 15 minutes. Turn out on kitchen towel that has been liberally sprinkled with powdered sugar. Do this as soon as it comes out of the oven. Then starting at the narrow end roll towel and cake together. Let cool completely. Unroll and spread with filling.

FILLING:

1 1/4 c. powdered sugar
6-8 oz. cream cheese
5 tbsp. butter
3/4-1 tsp. vanilla
Pinch of salt

Spread over cake, roll up without towel. Chill well and slice thin when serving.