Pumpkin Roll

3 eggs
1 C sugar
2/3 C canned 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

Filling
1 C powdered sugar
8 oz cream cheese, softened
1/4 C butter, softened
1/2 tsp vanilla
1 C walnuts, finely chopped - optional

Grease a jellyroll pan and line with wax paper. Preheat oven to 375 degrees.
Beat eggs on high for 5 minutes. Gradually add sugar, lemon juice and pumpkin. Sift together dry ingredients and fold into egg mix. Spread into jellyroll pan. Bake for 15 minutes. Turn out onto a dishcloth that has been sprinkled with powdered sugar. Roll up the long way (rolling up towel and wax paper into roll). Cool completely.
Beat together filling (except for nuts). Unwrap roll (remove wax paper)and spread with filling and sprinkle in nuts. Roll up without the towel. Wrap in wax paper and chill until serving.