Pumpkin Roll Supreme

3 eggs

1 cup white sugar

.66 cup pumpkin

1 teaspoon lemon juice

¾ cup all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

1 cup chopped walnuts

1 (8 ounce) package cream cheese

2 tablespoons butter

1 ½ cups confectioners sugar

1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 10x15 inch jelly roll pan.

In a large bowl, beat eggs until fluffy. Beat in sugar until fluffiness resumes. Stir in pumpkin and lemon juice. In a separate bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Fold dry ingredients into pumpkin mixture. Spread in prepared pan; sprinkle with nuts.

Bake in preheated oven 15 minutes. Sprinkle a kitchen towel with confectioner s sugar. Turn cake out onto towel while still hot. Carefully roll cake in towel, long ends together, and let cool completely.

To Make Filling: In medium bowl, cream together cream cheese, butter and confectioners sugar. Stir in vanilla.

Carefully unroll cooled cake and remove kitchen towel. Spread cake with filling and re-roll. Refrigerate until ready to serve.