Beat 3 eggs on high speed for 5 minutes. Gradually beat in 1 cup sugar. Stir in 2/3 cup pumpkin and 1 teaspoon lemon juice. Stir together 2/3 cup flour, 1 teaspoon baking powder, 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt. Fold in pumpkin mixture and spread into greased and floured pan (15 x 10 x 1 inch) - cookie sheet is best. Top with 1 cup finely chopped nuts. Bake at 375 degrees for 15 minutes. Turn out on a towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together. Cool and unroll.

FILLING:

Combine: 2 (3 oz.) pkgs. cream cheese 4 tbsp. butter 1/2 tsp. vanilla

Beat until smooth. Spread over cake, then roll again and chill without towel this time.