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

Beat eggs. Gradually beat in sugar. Stir in pumpkin and lemon juice. Sift dry ingredients, fold into pumpkin mixture. Spread in greased and floured cookie sheet pan, bake at 350 degrees until done. Turn out on flour sack towel sprinkled with sifted powdered sugar. Starting at the narrow end, roll the towel and cake together while warm. Cool. Unroll and cover with filling and reroll.

FILLING:

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

Combine powdered sugar, softened cream cheese, butter and vanilla, beat until smooth and spread over cake. Roll and chill.