Beat eggs at high speed of electric mixer, 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 into greased and floured 15x10x1 inch jelly roll pan, I use a biscuit pan. Spread mixture evenly and sprinkle with nuts. Bake at 375°F. for 15 minutes or until top of cake springs back when lightly touched.
Sprinkle powdered sugar on towel. Roll up cake in towel, beginning with narrow edge. Cool cake completely, unroll cake, spread with filling to 1/2 inch of edges. Reroll cake, chill. Store in refrigerator.
Combine all ingredients in a small bowl; beat with mixer until smooth and creamy. Spread on top of roll.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.