Pumpkin Rolls

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

Filling
1 C confectioner sugar (powder sugar)
1 3 oz package cream cheese
4 TBS- butter
1/2 tsp- vanilla

Beat eggs 5 minutes at high speed. Gradually adding sugar. Stir in pumpkin and lemon juice and dry ingredients except nuts. Spread batter on greased and flour an lined with wax paper. Sprinkle nuts over top. Bake at 375 for 15 minutes or until done. Turn off on towel dusted with powdered sugar. Roll towel and cake together and cool. While cake is cooling, mix filling by adding all ingredients and mixing to frosting consistency. After cake is cool unroll cake and spread filling. Roll cake back up and refrigerate.