3 eggs
3/4 c. flour
1/2 t. nutmeg
1 c. sugar
1 t. baking powder
1/2 t. salt
2/3 c. pumpkin
2 t. cinnamon
1 t. lemon juice
1 t. ginger
Beat eggs high speed 5 minutes. Gradually add sugar to eggs. Stir in pumpkin and lemon juice. Fold dry mix. Pour into well greased cookie sheet. Bake 350* 15 minutes.
Remove from oven and turn out on paper towels covered with powdered sugar. Roll cake and paper towels like newspaper and set aside to cool.
1 c. powdered sugar
6 oz cream cheese
4 T butter,softened
1/2 t. vanilla
1 c. walnuts
Mix together, except nuts. Unroll cake & remove towel. Spread filling on cake & sprinkle nuts on top. Roll up and wrap in foil. Refrigerate for at least 30 minutes before serving.
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