Yield: 10 to 12 servings.

For the cake:
3 eggs
1 cup sugar
⅔ cup mashed pumpkin, cooked
1 teaspoon lemon juice
¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup walnuts, finely chopped
Powdered sugar

For the filling:
1 cup powdered sugar
2 (3-ounce) packages cream cheese, softened
¼ cup butter, softened
½ teaspoon vanilla extract

Beat eggs on high until pale yellow; gradually beat in sugar. Stir in pumpkin and lemon juice. Combine flour, baking powder, salt, cinnamon, ginger, and nutmeg. Fold into pumpkin mixture. Pour batter in a greased and floured 15-by-10-by-1-inch jelly roll pan. Sprinkle with nuts. Bake at 375˚ for 15 minutes. Sprinkle powdered sugar on a towel. Invert cake onto towel. Roll up cake in towel, beginning with the narrow edge. Cool cake completely. Unroll cake. Spread with filling to ½ inch of edges. Re-roll cake; chill. 

Filling: Combine all ingredients in a small bowl. Beat with electric mixer at medium speed until smooth and creamy.