Pumpkin Roll - Suzie Willyerd

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 c flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt

filling:
8 oz cream cheese
4 TB butter
1 cup powdered sugar
1/2 tsp vanilla

Cream eggs for 5 minutes and add sugar, mix well. Add remaining ingredients. Pour onto cookie sheet lined with greased tin foil. Sprinkle 1 cup nuts on the tin foil if desired. Bake 15 minutes at 375 degrees. Put powdered sugar on a cotton towel. Flip the baked roll over on the towel. Roll the long way. Cool 15 minutes.
Make filling by creaming everything together. Unroll towel. Spread on roll, roll up and wrap in tin foil and freeze 24 hours. Than 20 minutes before serving. Timing is very important.