3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1 c. chopped walnuts
1 c. sifted powdered sugar
2 (3 oz.) pkg. cream cheese, softened
1/4 c. butter
1/2 tsp. vanilla

In mixer bowl, beat eggs and vanilla until thick and lemon colored. Gradually add sugar beating until stiff and fluffy. Stir together cake, flour, powder and salt. Fold in dry ingredients into egg mixture. Spread in greased 15 x 10 x 1 inch pan. Bake at 400 degrees for 10 to 12 minutes, loosen sides and turn on towel sprinkled with powdered sugar. Roll cake and cool 30 minutes. Chill. Combine 1 cup powdered sugar, cream cheese, butter and vanilla. Beat until smooth. Unroll cake and spread with filling and reroll. Chill and top with Cool Whip. Serves 8.