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3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. sugar
3/4 c. flour
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. ginger
1/2 tsp. nutmeg
1/2 c. walnuts, chopped
powdered sugar

1 (8 oz.) pkg. cream cheese
4 Tbsp. butter
1/2 tsp. vanilla
1 c. powdered sugar

Beat egg 5 minutes. Use timer. Gradually add sugar to
egg and beat. Add lemon juice to pumpkin. Add pumpkin mix to
eggs and stir. Add baking powder, cinnamon, ginger and nutmeg
to flour. Stir into pumpkin and egg mixture. Mix well.
Spread on a greased 15 x 12 x 1-inch pan (jelly roll pan works
fine). Sprinkle walnuts on top. Bake in center of oven at
375 degrees for 15 to 20 minutes. Tests the same as for cake. Turn
on powdered sugar cloth. Take ends of cloth and roll loosely.
Let cool.
To prepare filling: Mix cream cheese, butter, vanilla
and powdered sugar. Unroll baked pumpkin roll. Trim edges, if
needed. Spread filling and re-roll. Refrigerate. May be
frozen. Also one large one of Libby's pumpkin makes 4 rolls.
Does not need high altitude adjustments.

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