Beat 3 eggs on high speed for 3 minutes; gradually beat in 1 cup sugar. Stir in 2/3 cup pumpkin and 1 teaspoon lemon juice. Stir together 3/4 cup flour, 1 teaspoon baking powder, 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg and 1/2 teaspoon salt. Fold into pumpkin. Spread in greased, 15 x 10 x 1-inch pan. Top with 1 cup chopped nuts.

Bake at 375 degrees for 15 minutes. Turn out on towel sprinkled with powdered sugar. Starting at the narrow end, roll towel and cake together. Cool. Unroll.

FILLING:

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

Beat smooth. Spread over cake. Roll and chill.