Pumpkin Roll Cake

• 3 eggs
• 1 c. sugar
• 2/3 c. solid pack pumpkin
• 1 tsp. lemon juice
• 3/4 c. flour
• 1 tsp. baking powder
• 2 tsp. cinnamon
• 1 tsp. ginger
• 1/2 tsp. nutmeg
• 1/2 tsp. salt
• 1 c. finely chopped walnuts
• powdered sugar
• 8 oz. cream cheese
• 1 1/3 c. powdered sugar
• 5 1/3 Tbsp. margarine
• 2/3 tsp. vanilla

1. Beat eggs on high speed of mixer 5 minutes; gradually beat in 1 cup sugar.
2. Stir in pumpkin and lemon juice.
3. Fold flour, powder and spices into pumpkin.
4. Spread in greased and floured 15 x 10 x 1-inch pan.
5. Top with chopped nuts.
6. Bake at 375u0b0 for 15 minutes. Turn out on a towel sprinkled with powdered sugar.
7. Starting at narrow end, roll towel and cake together.
8. Cool.
9. Unroll.
10. Spread with filling made of combined cream cheese, 1 1/3 cups powdered sugar, margarine and vanilla blended until smooth.
11. Chill.
12. Makes 8 servings.
13. Can be frozen for later use.

eggs, sugar, solid pack pumpkin, lemon juice, flour, baking powder, cinnamon, ginger, nutmeg, salt, walnuts, powdered sugar, cream cheese, powdered sugar, margarine, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=335590 (may not work)