Pumpkin Rolls

3 large eggs 1 tsp. ginger
1 cup sugar ½ tsp. nutmeg
¾ cup cooked pumpkin ½ salt
1 tsp. lemon juice 6 oz package of cream cheese
¾ cup flour 1 cup of powdered sugar
1 tsp baking powder 4 Tbsp. unsalted butter
2 tsp. cinnamon ½ tsp. vanilla

Grease and flour jelly roll pan. Beat eggs 4-5 minutes. Gradually add sugar. Mix in pumpkin and lemon juice. Combine flour, baking powder and spices. Fold dry ingredients into pumkin mixture. Pour into greased pan; smooth top evenly. Bake at 375 degrees for 12-15minutes. Turn out on a towel sprinkled with powdered sugar. Beginning at the narrow end of cake, roll the cake and towel together. When the cake is completely cool, unroll the cake and spread on the filling.
Filling:
Combine: cream cheese, powdered sugar, butter and vanilla. Sprinkle 1 cup of chopped nuts on top of filling. Reroll cake and chill for 30 minutes.