Lion House Pumpkin Cake Roll

3 eggs
1 c sugar
2/3 c canned or cooked pumpkin
1 tsp lemon juice
3/4 c flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg or freshly ground
1/2 tsp salt
1/2 c. chopped nuts (optional)
powdered sugar

Filling:
2 3 oz pkgs cream cheese, softened
1/4 c soft margarine
1 c powdered sugar
1/2 tsp vanilla

Preheat oven to 350F. Line a 10x15 inch jelly roll pan with wax paper and grease paper. Set aside. Beat eggs till lemon colored. Gradually add sugar. Stir in pumpkin and lemon juice. Sift flour, baking powder, cinnamon, ginger, nutmeg and salt; add to egg-pumpkin mixture. Pour batter into pan; sprinkle with chopped nuts (if using.) Bake for 15 minutes. Sprinkle powdered sugar on kitchen towel. Turn cake onto towel, and remove wax paper. Roll up cake and towel lengthwise. Cool. Refrigerate or freeze.

Whip butter and cream cheese together. Beat in 1 cup powdered sugar. Add vanilla. Unroll cake and spread with filling. Roll up again. Wrap in plastic wrap until served.