3/4 cup all-purpose flour+1 cup finely chopped walnuts
2 tspn ground cinnamon+1 tspn baking powder
1 tspn ground ginger+1/2 tspn ground nutmeg
1/2 tspn salt+1 tspn lemon juice
1 cup granulated sugar+2/3 cup canned pumpkin
1 8 ounce package cream cheese, softened
1/3 cup butter, softened+1/2 cups powdered sugar
1/2 tspn vanilla
step 1 : Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside. In a small bowl stir together flour, cinnamon, baking powder, ginger, salt, and nutmeg; set aside.
step 2 : Preheat oven to 375 degrees F. In a large mixing bowl beat eggs with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually add granulated sugar, beating on medium speed until light and fluffy. Stir in pumpkin and lemon juice. Beat in flour mixture on low to medium speed just until combined. Spread batter evenly in the prepared baking pan. Sprinkle with walnuts.