2/3 c. solid pack pumpkin
3 eggs
1 c. sugar
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ground ginger
1 tsp. nutmeg
1/4 tsp. salt
1 c. finely chopped walnuts or pecans

FILLING:

1 c. powdered sugar
8 oz. cream cheese, softened
4 tbsp. butter, softened
1/2 tsp. vanilla extract

In large bowl, beat eggs on high 5 minutes, gradually adding sugar. Stir in pumpkin and lemon juice. In separate bowl stir together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold mixture into pumpkin mixture. Spread batter on greased and floured 10 x 15 inch jelly roll pan. Top with nuts and bake at 375 degrees for 15 minutes. Turn out on towel, sprinkled with powdered sugar. Roll and keep covered.

FILLING: In medium bowl beat all filing ingredients until smooth. Unroll cooled cake and spread with filling. Roll cake up again and chill thoroughly before serving. Serve at room temperature. Sprinkle with additional powdered sugar if desired.