3 eggs	1 Cup finely chopped walnuts
1 Cup sugar	1/2 Cup confectioners' sugar
2/3 Cup canned or cooked pumpkin	FILLING:
1 Tsp lemon juice	1 8oz package cream cheese,
3/4 Cup all-purpose flour	-softened
2 Tsp ground cinnamon	2/3 Cup confectioners' sugar
1 Tsp baking powder	1/4 Cup butter or margarine,
1 Tsp ground ginger	-softened
1/2 Tsp salt	1/2 Tsp vanilla extract
1/2 Tsp ground nutmeg

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Grease the paper; set aside. In a mixing bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in pumpkin and lemon juice. Combine dry ingredients; fold into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts.
Bake at 375°F for 12-14 minutes or until cake springs back when lightly touched in center. Cool for 5 minutes. Turn cake out of pan onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. roll up cake in towel jelly-roll style, starting with a long side. Cool completely on a wire rack.
In a mixing bowl, combine filling ingredients; beat until smooth. Unroll cake; spread evenly with filling to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before cutting. Refrigerate leftovers.