CAKE:

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

FILLING:

1 1/2 c. powdered sugar
3 oz. cream cheese
1/2 stick butter
1/2 tsp. vanilla

Beat eggs on high speed for 5 minutes, gradually beat in sugar. Stir in pumpkin and lemon juice. In small bowl stir together dry ingredients except nuts. Fold into pumpkin mixture. Spread in greased and floured 15"x10"x1" jelly roll pan. Sprinkle with walnuts. Bake at 375 degrees for 15 minutes. Immediately invert hot cake onto towel with powdered sugar. Roll up cake with towel starting from a short side. Cool completely. Unroll cake. Spread with filling, re-roll cake. Cover and chill.