Pumpkin Roll Cake-Karen

3 eggs

1 cup granulated sugar

2/3 cup pumpkin

1 teaspoon lemon juice

3/4 cup flour

1 cup finely chopped walnuts

1 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

Beat eggs at high spped for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture. Line a 10x1501 inch pan with waxed paper. Pour pumpkin mixture into baking pan. Top with walnuts. Bake at 375 degrees for 15 minutes. Turn out on towel sprinkled with confectioners sugar. Peel waxed paper off of cake. Starting at narrow end, roll towel and cake together, cook and unroll. Spread filling over cake, roll again and chill.

FILLING:

1 cup confectioners sugar

2 (3oz) packages cream cheese, softened

4 tablespoons butter or margarine, softened

1/2 teaspoon vanilla

Combine all ingredients and beat until smooth.