Allow the eggs to stand at room temperature for about 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan with waxed paper or parchment paper; grease paper. Set aside. In bowl combine flour, cinnamon, baking powder, ginger, salt, and nutmeg; set aside.
2
Preheat oven to 375 degrees F. In a large mixing bowl beat eggs with an electric mixer on high speed about 5 mnutes or until thick and lemon colored. Gradually beat in the granulated sugar;Stir in pumpkin and lemon juice. Fold flour mixture into pumpkine mixture. Spread batter evenly in prepared pan. Sprinckle with walnuts.
3
Bake abot 15 minutes or until the top springs back when lightly touched. Immeditly loosen edges of cake from pan and turn cake out onto a towel sprinkled with with sifted powdered sugar. Remove waxed paper. Roll towel and cake into a spiral, starting from a short side of the cake. Cool on a wire rack. Meanwhile, prepare Cream Cheese filling.
4
Unroll cake; remove towel. Spread cake with the cream cheese Filling to within 1 inch of edges. Roll up cake; trim ends. Cover; chill for 2 to 4 hours.
5
CREAM CHEESE FILLING: In a small bowl beat two 3-ounce packages softened cream cheese, 1/4 cup softened butter, and 1/2 teaspoon vanilla with an electric mixer on medium speed until smooth. Gradually add 1 cup powdered sugar, beating after each addition until smooth.
