3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. sifted flour
1 tsp. baking powder
2 tsp. pumpkin spice
1/2 tsp. salt
1 c. chopped nuts
Confectioners' sugar

FILLING:

1 c. confectioners' sugar
1 (8 oz.) pkg. cream cheese
4 tbsp. butter, softened
1/2 tsp. vanilla

Beat filling ingredients until smooth; set aside.

Beat eggs on high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Sift together the flour, baking powder, pumpkin spice and salt. Fold into pumpkin mixture. Grease 10"x15" jelly roll pan and line with waxed paper. Pour batter onto pan. Sprinkle with chopped nuts. Bake in preheated 375 degree oven for 15 minutes. When done, turn onto a towel that has been sprinkled with confectioners' sugar. Remove wax paper. Roll as for a jelly roll in towel. Cool, unroll, spread with filling over cake, re-roll and wrap in plastic wrap and refrigerate.