Pumpkin Roll

Filling:
1 cup powdered sugar
6 ounces cream cheese
1/4 cup butter or margarine
1/2 tsp vanilla

Cake:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1 cup walnuts, finely chopped
Additional powdered sugar

Heat over to 375 degrees. Combine all ingredients for filling. Beat until smooth and set aside.

For cake, beat eggs on high speed for at least 5 minutes, then gradually beat in sugar. Stir in pumpkin and lemon juice. Sift together flour, baking powder and spices. Fold into pumpkin mixture. Generously grease and flour a 15 x 10 x 1 jelly roll pan. Spread batter in pan. Sprinkle nuts evenly over the top. Bake for 15 minutes.

Turn cake onto a terry towel that has been sprinkled with powdered sugar. Starting at the narrow end, roll towel and cake up together. Cool. Unroll cake, spread with cake filling. Roll cake without towel, wrap in plastic wrap or waxed paper, chill. Slice and serve.