Pumpkin Roll

1 C. sugar
2/3 C. canned pumpkin
3 eggs
1 tsp. lemon juice
3/4 C. flour
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
1 C. chopped nuts
1 (8 oz.) pkg. cream cheese, softened
4 T. butter
1 C. powdered sugar
1/2 tsp. vanilla

Beat eggs for 5 minutes. Add 1 C. sugar, the pumpkin and lemon juice. Stir in flour, baking soda, cinnamon, ginger, and nutmeg. Grease a jelly roll pan, line with waxed paper and grease waxed paper as well. Spread the batter into the pan. Top with 1 C. chopped nuts. Bake at 375' for 13-15 minutes. When done, turn out onto a dish towel that has been sprinkled with powdered sugar. Roll up the cake and towel jelly roll style and cool. Meanwhile, beat cream cheese, butter, 1 C. powdered sugar and vanilla till smooth. When thoroughly cool, unroll and spread with cream cheese mixture. Roll back up. Wrap in waxed paper and aluminum foil to freeze or refrigerate and when chilled, cut into slices and serve.