Pumpkin Roll Cake

We love anything pumpkin in our family, and by adding frosting it becomes even better. This is a bit messy, but the presentation is beautiful!

3/4 c. flour
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. nutmeg
3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 tsp. lemon juice
1 c. chopped walnuts
powdered sugar
2 3oz. packages cream cheese
1/4 c. butter
1/2 tsp. vanilla
1 c. powdered sugar

-stir together flour, cinnamon, baking powder, ginger, salt, nutmeg
-in a small bowl, beat eggs until thick; gradually add sugar, beat until dissolved
-stir in pumpkin and lemon juice; fold in dry mixture
-spread onto 15x10x1 pan; sprinkle with walnuts
-bake at 375 degrees for 12-15 minutes
-once cooled, loosen edges of cake, turn out to a towel sprinkled with powdered sugar
-starting with the narrow end, roll cake and towel (nuts on outside)
-filling: beat cream cheese, butter, vanilla until smooth; beat in powdered sugar
-unroll cake spread with filling; roll only the cake; chill until served