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

Beat eggs on high speed of mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Fold flour, baking powder, cinnamon, nutmeg and salt into pumpkin mixture. Spread into greased and floured 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Top with walnuts. Bake at 375 degrees for 15 minutes. Immediately turn cake onto towel sprinkled with powdered sugar. Start at narrow end and roll towel and cake together. Cool and unroll.

FILLING:

1 c. powdered sugar
1 (8 oz.) pkg. cream cheese
4 tbsp. butter
1 tsp. vanilla

Beat until smooth and spread on cake. Reroll and chill.