Pumpkin Roll

3 eggs
3/4 c. flour
2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. ground ginger
1 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 c. sugar
2/3 c. canned pumpkin
1 tsp. lemon juice
1 c. finely chopped walnuts, optional
Sifted powdered sugar

Cream Filling

1 8oz. pkg. cream cheese, softened
1/4 c. butter or margarine, softened
1/2 tsp. vanilla
1 c. powdered sugar

Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1 inch jelly roll pan, I use parchment paper instead. Set aside. In bowl combine flour, cinnamon, baking powder, ginger, salt, pumpkin pie spice, and nutmeg; set aside. Preheat oven to 375*. In a large mixing bowl beat eggs with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Gradually beat in the sugar. Stir in the pumpkin and lemon juice. Fold flour mixture into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts. Bake about 15 minutes or until the top springs back. Immediately loosen edges of cake from pan and turn cake out onto a towl sprinkled with powdered sugar. Remove parchment paper. Roll towel and cake into a spiral, starting from a short side of the cake. Cool for 10 minutes. Meanwhile prepare filling. In a small bowl beat the cream cheese, 1/4 c. butter or margarine, and 1/2 tsp. vanilla with an electric mixer on medium speed until smooth. Gradually add 1 c. powdered sugar, beating after each addition. Unroll cake; remove from towel. Spread cake with the filling to within 1 inch of edges. Roll up cake; trim ends. Cover; chill for 2-48 hours.