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1. Preheat oven to 375F.
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2. Set aside the cream cheese filling ingredients so the cream cheese and butter can start to soften.
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3. Generously grease and flour a jelly roll pan.
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4. Beat eggs with an electric mixer. Add sugar gradually. Stir in the pumpkin and lemon juice. In a separate bowl, mix the remaining pumpkin roll ingredients (except the nuts and extra 10x sugar) together. Gently fold the dry ingredients into the pumpkin mixture. Smooth into the prepared jelly roll pan and sprinkle with nuts.
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5. Bake for 15 minutes, or until a toothpick inserted comes out clean.
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6. Let cool on the counter for 10 minutes.
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7. Slide a table knife gently around the edges to make sure they're loosened from the pan. Hold a clean dishtowel over the top of the pan, and quickly invert the cake onto the counter on top of the dishtowel. Remove the pan carefully, making sure the cake is completely out of the pan. Dust the top of the cake with a little 10x sugar to prevent sticking. Starting with the short end, gently roll with the towel and let cool completely.
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8. For the filling, beat the softened cream cheese, butter, sugar and vanilla until smooth. Gently unroll the cake and spread the filling. Re-roll the pumpkin cake, without the towel this time.
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9. Chill before serving with a big cup of coffee or glass of milk. Hope you enjoy!!
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(This cake also freezes well when properly wrapped to prevent frostbite. I like to make it at the same time as Pumpkin Pillows (see my recipe file), so I can use up a whole large can of pumpkin at once.)
