CAKE:

3 eggs
1 c. white sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. walnuts, finely chopped (optional)

FILLING:

1 c. powdered sugar, sifted
8 oz. cream cheese, at room temperature
4 tbsp. butter
1/2 tsp. vanilla

Combine all the dry ingredients. Add to the above pumpkin mixture. Spread in greased and floured jelly roll pan. Top with nuts. Bake at 375 degrees for 15 minutes. Turn out on towel sprinkled with powdered sugar. Start at narrow end and roll towel and cake together. Let cool! When cool, unroll and spread with filling.

FILLING: Combine all ingredients and beat until smooth. Roll up again and chill or freeze. Garnish with nuts on top.