Pumpkin Cream Cheese Cake Roll

3 eggs
1 c sugar
2/3 c canned pumpkin
1 t lemon juice
3/4 c flour
1 t baking powder
2 t cinnamon
1 t ginger
1/2 t nutmeg
1/2 t salt
chopped buts (optional)
Beat eggs on high for 5 minutes.
Gradually add sugar, then stir in lemon juice and pumkin.
Sift together remaining dry ingredients, and fold into pumpkin mixture.
Grease and flour 15x10 jelly roll pan
Pour in batter, sprinkle with nuts, if desired.
Bake 375 for 15 minutes.
Turn out on dishtowel, preferably not fuzzy, sprinkled with powdered sugar.
Roll it out and let cool.
Filling:
1 powdered sugar
6 oz cream cheese
4 T sugar
1/2 t vanilla
Mix together. When cool, unroll and spread with filling and reroll.