Pumpkin Cake Roll

6 eggs
2 c sugar
1 1/3 c pumpkin
2 tsp lemon juice
1 tdp salt
1 c nuts
1 1/2 c flour
2 tsp baking powder
2 tsp cinnamon
2 tsp ginger
1 tsp nutmeg

Beat eggs on high speed of mixer for 5 minutes.  Gradually beat in sugar.  Stir in pumpkin and lemon juice.  Stir dry ingredients.  Fold into pumpkin mixture.  Spread on greased and floured 15 x 10 x 1 inch pans(2).  Top with finely chopped nuts.  Bake (seperately) at 375* for 15 minutes.  Turn out on towel sprinkled with powdered sugar.  Sprinkle top of cake, too.  Starting at wide end, roll towel and cake together.  Cool 4 hours.  Unroll and spread filling on cake.

Filling:
1 (8 oz) pkg  cream cheese
1 cube butter or margarine
1 lb box powdered sugar (3 1/2 c, unsifted)
2 tsp vanilla

Combine; beat until smooth.  Spread on cake.  Roll back up.  Chill and serve.  (Cuts best if partially frozen.)