Pumpkin Roll

Cake:
¼ cup powdered sugar (to sprinkle on towel)
3 eggs (well beaten)
1 cup white sugar
3/4 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ginger
1/2 teaspoon ground nutmeg
2/3 cup chopped walnuts

Filling:
8 ounces cream cheese, softened
1 cup powdered sugar
1/4 cup butter, softened
1 teaspoon vanilla extract

Preheat oven to 375 degrees.

1. In a bowl, beat eggs with a mixer on high for 2-3 minutes. Gradually beat in white sugar. Next add pumpkin and lemon juice until combined.
2. Next add flour, cinnamon, baking powder, salt, ginger and nutmeg and mix until combined.
3. Grease and flour a 15x10x1 inch baking pan. Spread batter into pan; sprinkle with walnuts. Bake at 375 degrees for 12-15 minutes or until cake springs back when lightly touched.
4. Immediately turn out onto a kitchen towel dusted with powdered sugar. Roll cake up in the towel, starting with the short end. Let cake cool.
5. Meanwhile, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla with mixer until fluffy.
6. Carefully unroll the cake. Spread filling over cake. Roll up again. Cover and chill until serving. Dust with additional powdered sugar, if desired.

Note: Flour sack towels work great as a kitchen towel