Makes 16 servings

    3 eggs                                                         
    1 cup sugar                                                    
    2/3 cup pumpkins canned                                        
    1 teaspoon lemon juice                                         
    3/4 cup flour                                                  
    1 teaspoon baking powder                                       
    2 teaspoons cinnamon                                           
    1 teaspoon ginger                                              
    1/2 teaspoon nutmeg                                            
    1/2 teaspoon salt                                              
    1/2 cup walnuts chopped                                        
    1/4 cup powdered sugar                                         
    2 3-ounce packages cream cheese softened                       
    1/4 cup margarine softened                                     
    1 cup powdered sugar                                           
    1/2 teaspoon vanilla extract                                   

     Preheat oven to 350 degrees F. Beat eggs till lemon colored. Gradually add sugar. Stir in pumpkin and lemon juice. Sift flour, baking powder, cinnamon, ginger, nutmeg, and salt; add to egg-pumpkin mixture. Line a 10×15-inch jelly-roll pan with wax paper, and grease paper. Pour batter into pan; sprinkle with chopped nuts. Bake for 15 minutes. Sprinkle powdered sugar on kitchen towel. Turn cake onto towel, and remove wax paper. Roll up cake and towel lengthwise. Cool. Refrigerate or freeze.
     Prepare Filling: Whip cream cheese and margarine. Beat in 1 cup powdered sugar and vanilla. Unroll cake and spread with filling. Roll up again. Cut in half. Wrap each roll in plastic wrap.