Preparation / Directions:
Beat eggs on high speed for about 5 minutes, add sugar and blend well. Stir in pumpkin, lemon juice. Fold in flour, cinnamon, salt, baking powder.
Spread the batter into a greased and floured jelly roll pan (15x10-inches). Top with the chopped nuts.
Bake at 375F degrees for 15 minutes.
Remove from oven and turn the jelly roll pan out onto a cheesecloth covered with powdered sugar. Roll from the short end in the towel and allow to cool.
Meanwhile, mix all the cream cheese filling ingredients until smooth.
Unroll the roll and spread with the cream cheese filling and reroll. Refrigerate.
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