Pumpkin Cake Roll

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

Filling:
6 oz cream cheese
1/4 cup margarine
1 cup powdered sugar
1/2 tsp vanilla

Heat oven to 350 degrees. Beat eggs til lemon color. Gradually add sugar. Stir in pumpkin and lemon juice. Add flour, baking powder, cinnamon, ginger, nutmeg, and salt. Spray a 10by 15" jelly roll pan. Line with wax paper, grease paper. Pour batter into pan; sprinkle with chopped nuts. bake for 15 minutes. Sprinkle powdered sugar on paper towel. Turn cake onto towel, remove wax paper. Roll up cake and towel lengthwise. cool. Refrigerate or freeze.

Filling: Whip cream cheese and margarine. beat in 1 cup powdered sugar and vanilla. Unroll cake and spread with filling. roll up again. Cut in half. Wrap in plastic and refrigerate until ready to serve.