3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 tsp. lemon juice
3/4 c. flour
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1 c. finely chopped nuts

CREAM CHEESE FILLING:

1 c. powdered sugar
2 (3 oz.) pkg. cream cheese
1/4 c. butter
1/2 tsp. vanilla

In a large mixing bowl, beat eggs with an electric mixer on high speed for 5 minutes. Gradually beat in granulated sugar. Stir in pumpkin and lemon juice.

In a small bowl, stir together flour, cinnamon, baking powder, salt and nutmeg. Fold into pumpkin mixture. Spread batter in a greased and floured 15x10x1-inch jelly roll pan. Sprinkle with nuts.

Bake at 375 degrees for 15 minutes. Immediately invert cake onto a towel. Roll up cake and towel jelly roll style. Cool completely. Unroll cake; fill with cream cheese filling. Re-roll and chill.