3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 tsp lemon juice

3/4 cup gluten free flour mixture

2 tsp cinnamon

1 tsp baking soda

1 tsp ginger

1/2 tsp nutmeg

1/2 tsp salt

1 cup finely chopped walnuts

1/2 cup confectioners sugar

Filling:

1 cup confectioners sugar

2 pkgs. (3 oz each) softened cream cheese or Tofutti Better Than Cream Cheese

1/4 cup softened butter

1/2 tsp vanilla

For Cake: In a large bowl, beat eggs for 5 minutes at high speed. Gradually add sugar, mixing well. Stir in pumpkin and lemon juice. In a separate bowl, combine flour, cinnamon baking soda, ginger, nutmeg and salt. Fold into the pumpkin mixture. Grease and lightly flour a 15 x 10 x 1 inch jelly roll pan. Spread mixture into pan and top with walnuts. Bake at 375 degrees for 15 min. Turn cake onto a terry cloth towel that has been sprinkled with confectioners sugar. Roll the towel and cake together. Cool.

For filling: Combine all the ingredients and blend until smooth. Unroll cake, spread with filling. Roll up and chill well. Slice and serve. May be frozen. Serves 16