Ingredients

4 eggs
1 cup sugar
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
2/3 cup cooked, mashed pumpkin (may use canned)
1 teaspoon lemon juice

Filling:
1 3/4 cups powdered sugar
1/4 cup sweet butter, softened
8-ounce package cream cheese
1 teaspoon vanilla
1 cup chopped walnuts

Directions

Beat eggs five minutes at high speed of electric mixer until pale and fluffy. Slowly add sugar and continue to beat well. In a separate bowl, combine flour, baking powder, salt, cinnamon, nutmeg and ginger (or substitute 2 teaspoons pumpkin pie spice). Have oven heating to 375 degrees, with rack set at middle position.

Sift dry ingredients into pumpkin and stir to blend well. Stir in lemon juice.

Spoon batter into a well greased-and-floured 15x10x1-inch jelly roll pan. Spread into corners. Bake at 375 for 15 minutes. Turn cake out onto a linen kitchen towel sprinkled with powdered sugar (rubbed into the towel slightly). Trim off any overly crisp cake edges, if necessary. Begin rolling cake and towel together at the narrow end. Cool.

Meanwhile combine the filling ingredients: 1 3/4 cups powdered sugar, butter, cream cheese, vanilla. Beat until smooth. Mix in nuts. Unroll cake and remove towel. Spread filling evenly and then reroll cake, ending with seamside down. Sift powdered sugar over top. Chill, covered airtight. Prep time: 45 minutes.