Pumpkin Roll

3 eggs
¾ cup flour
1 cup sugar
1 tsp. baking powder
2/3 cup pumpkin
2 tsp. allspice
1 tsp. lemon juice
1 cup chopped nuts
Filling:
1 cup powdered sugar 8 oz. cream cheese, softened
¼ cup butter, softened 1 tsp. vanilla

Beat eggs until think and yellow. Add pumpkin and lemon juice. Fold in flour, sugar, baking powder, and all spice. Spoon into jelly roll pan.
Sprinkle with nuts(optional). Bake at 375 for 15 minutes. Invert onto a towel
sprinkled with powdered sugar. Roll in towel as for a jelly roll. Beat
cream cheese with remaining ingredients. Unroll cake and spread cream
cheese mixture, and then reroll. Freeze roll. Thaw when ready to serve.