Preheat oven to 375 degrees

Beat eggs on high for 2 to 3 minutes

Gradually add granulated sugar, pumpkin and lemon juice

In a separate bowl...combine flour, baking powder, cinnamon, ginger and salt

Stir the dry ingredients into the wet and mix well

Grease a 10x15 inch jelly roll pan

Line it with waxed paper

Grease the waxed paper

Spread the pumpkin mixture into the greased pan

Top with optional walnuts - if desired

Bake for 15 minutes - Test for doneness with a toothpick - Insert it into the cake, if it comes out clean, you're ready to move on

pick up the cake leaving the parchment paper under it

Start rolling the towel up in a tight roll, and onto the edge of the pumpkin cake

Keep rolling until the pumpkin cake is completely rolled up into the towel

Let set to cool completely

Make your filling while it cools

Mix the powdered sugar, cream cheese, butter and vanilla until smooth

When the cake roll has cooled, unroll and add the the filling mixture

Smooth it out all the way across the cake

Now, roll the cake up, peeling the waxed paper and towel away from the outside as you slowly roll it up into a tight roll

Place it down on waxed paper that has been sprinkled with powdered sugar

Sprinkle with powdered sugar, and serve! Yippee! You're Done!