Pumpkin Cake Roll

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

Filling
1 1/2 c. powdered sugar 8-9 oz cream cheese
6 TB butter or margerine 1/4 tsp. vanilla
Beat eggs on high for 5 mins. Beat in sugar. Stir in pumpkin and lemon juice. Add dry ingeds. and spices. Pour into well greased and lightly floured 15 x 10 x 1 jelly roll pan. Top with nuts if desired. Bake at 375 degrees for 15 mins. Turn out onto dish towel which is sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together. Cool in fridge. Unroll, spread with filling and re-roll. Keep tightly wrapped before serving.