Pumpkin Roll

9 Eggs
3 cup Sugar
3 tsp Lemon Juice
2 cup Pumpkin
2 1/4 cup Flour
3 tsp Baking Powder
6 tsp Cinnamon
3 tsp Ginger
1½ tsp Nutmeg
1½ tsp Salt
3 cups finely chopped Nuts

Filling:
3 cups Powder Sugar
3 – 8 oz. Cream Cheese
12 Tbsp Butter

Cream together until fluffy then add 1 ½ tsp. Vanilla.

Beat eggs for 5 minutes. Gradually mix in Sugar, Pumpkin & Lemon Juice. Sift dry ingredients & fold into pumpkin mixture. Pour onto waxed paper lined 15x10x1 greased pan. Sprinkle with nuts & cook at 350 for 10-15 minutes. Remove from oven and lay cake in towel heavily sprinkled with powder sugar. Cool slightly then roll towel lengthwise & cool completely. Unroll & spread cream cheese filling in cake. Roll again & refrigerate.