Pumpkin Roll

Mix and set aside:

3/4 c flour

1 t ginger

2 t cinnamon

1/2 t nutmeg                                                   

1 t baking powder                                           

dash salt                                                         

Beat:                                                                

3 eggs until thick and foamy                           

Gradually stir in:

1 c sugar

2/3 c cooked pumpkin

1 t lemon juice

Fold in dry ingredients.  Spread on a well greased and floured 15 X 10 jelly roll pan.  Sprinkle with chopped walnuts.  Bake at 375 for 10-15 minutes.  Loosen edges and turn onto dish towel sprinkled with powdered sugar.  Roll up in the dish towel and let cool.  When cooled, frost with filling and roll back up (without dish towel).  Refrigerate or freeze.

Filling:

1 c powdered sugar

4 T butter

6 oz cream cheese

1/2 t vanilla