•      3 eggs (room temperature) 
•      1 cup sugar 
•      2/3 cup canned pumpkin 
•      1 teaspoon lemon juice 
•      ¾ cup flour 
•      1 teaspoon baking powder 
•      2 teaspoon cinnamon 
•      1 teaspoon ginger 
•      ½ teaspoon nutmeg 
•      ½ teaspoon salt 
•      1 cup chopped walnuts 

•      1 cup confectioners’ sugar 
•      6 ounces cream cheese 
•      4 teaspoon butter 
•      ½ teaspoon vanilla 

Method 

Beat eggs for 5 minutes. Gradually beat in sugar, pumpkin and lemon juice. 
In separate bowl mix flour, baking powder, spices and salt. 
Fold into pumpkin mixture. 
Spread in prepared jelly roll pan. 
Top with walnuts. Bake at 375°F. for 15 minutes. 
Turn cake out onto towel sprinkle with confectioners’ sugar and roll 
up “jelly roll” fashion. Cool. 
Prepare filling, beating all ingredients until creamy. 
Unroll the cake and spread filling and re-roll; chill.