3 eggs
1 1/2 tsp. cinnamon
2/3 c. pumpkin
1 c. sugar
1/4 tsp. salt
3/4 c. flour
1/2 tsp. lemon juice
1 tsp. baking soda
1 c. walnuts

FILLING:

1 c. 10xx sugar
8 oz. cream cheese
1 tsp. vanilla
4 tbsp. butter

Beat eggs on high (1 minute). Slowly add sugar, lemon juice, cinnamon, salt and baking soda. Beat. Turn off beaters. Fold in flour, then fold in pumpkin. Grease generously a cookie sheet or jelly roll pan. Spread batter evenly in pan. Sprinkle nuts on top. Tap down with knife. Bake at 375 degrees for 17 to 20 minutes.

Turn pan out onto towel. Roll up slowly (may crack). Set aside. Cool (wrapped). Unwrap to spread with cream cheese filling. Spread on cake. Roll cake up. Wrap in plastic and store.