3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 t. lemon juice
3/4 c. flour
2 t. cinnamon
1 t. baking powder
1 t. ginger
1 t. nutmeg
1 c. finely chopped walnuts
1/2 t. salt
sifted powdered sugar
Beat eggs 5 minutes on high speed until thick and lemon colored.
Gradually beat in sugar. then stir in pumpkin and lemon juice.
Stir together flour, cinnamon, baking powder, ginger, nutmeg, and salt.
Fold into pumpkin mixture and spread in a well greased and floured 15 x 10 jelly roll pan.
Sprinkle with walnuts. Bake at 375 degrees for 15 minutes.
Immediately invert cake onto a towel and sprinkle with powdered sugar.
Roll up cake. Cool completely, unroll, spread filling and reroll.
1 c. powdered sugar
1/4 c. butter
6 oz. cream cheese
1/2 t. vanilla
Combine all ingredients and mix on medium speed until smooth.
Chill filled cake in refrigerator overnight.